Runner's World South Africa - - REAL GOOD FOOD -

1 head of cauliflower ¼ head of green cab­bage, finely shred­ded 4 tbsp but­ter 3 tbsp dou­ble cream ¼ cup spring onions, chopped 1 small hand­ful of dill, finely chopped Salt and black pep­per

1. Steam the cauliflower.

2. While the cauliflower is steam­ing, sauté the cab­bage in 2 ta­ble­spoons of but­ter in a large pan un­til it’s soft and translu­cent.

3. Once the cauliflower is soft, pour off the wa­ter and add the cauliflower to the pot with the cream, the re­main­ing 2 ta­ble­spoons of but­ter and some salt and pep­per,then purée with a stick blender. 4. Mix the cauli mash with the cab­bage, along with the spring onions, dill and a last round of sea­son­ing.

5. Serve im­me­di­ately. Goes Well With: Braised Ox­tail, Sole Me­u­nière, Hobo­chokes

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