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- 0:20 Prep
- 0:30 Cook
- 4 Servings
Ingredients
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1 tablespoon olive oil
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1 large brown onion, chopped
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2 garlic cloves, crushed
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1 head (1.3kg) cauliflower, cut into florets
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500g sebago potatoes, peeled, chopped
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1 litre Massel chicken style liquid stock (see notes)
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1/2 cup pure cream
Method
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1Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.
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2Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
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3Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.
Source: taste.com.au
