Cauliflower Purée Dubarry

Ingredients

• 600 g cauliflower, blanched
• 350 g potatoes
• 1 L milk
• 20 g salt
• 2.5 dL milk (additional, for consistency)
• butter
• chervil leaves (pluches de cerfeuil)

Instructions

1. Cook the blanched cauliflower and potatoes together in 1 litre of milk seasoned with salt.
2. Pass the mixture through a tamis (fine sieve). Adjust the consistency with the additional 2.5 decilitres of milk.
3. Finish with butter (monter au beurre) at the moment of service and complete the garnish with chervil leaves.
4. Note: This purée may also be prepared as a Crème or Velouté (both sauce variants). When served as a purée, the garnish consists of small croutons fried in butter. When prepared as Crème or Velouté, replace the croutons with very small reserved fragments of cauliflower. In either case, chervil leaves are essential.