Vegetable cous cous with fish balls
soups from Italy
Vellutate of cauliflower with zucchini chips
Vellutate of cauliflower with zucchini chips
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Simple, delicious and genuine
preparation
step 1
Begin to prepare all the ingredients: wash, peel and cut the potatoes, then private the green part of the green part and squeeze it with washers.
step 2
Eliminate the most cowardly leaves of the cauliflower, wash it and cut it off, remove the cuttings from the stem.
step 3
Melt the butter with two tablespoons of oil in a rather large pot, then put the two cloves of garlic slightly crushed.
step 4
When it is golden, add the leek, the potatoes and the cauliflower then seasoned with ground pepper
step 5
Let it brown for a few minutes then add 1 l of water, adjust salt and allow to cook on medium heat for 10 minutes stirring occasionally.
step 6
Cover with a lid and let it cook, this time on a slow fire, for a further 20 minutes.
step 7
When the vegetables are cooked, blend it with a dive mixer or transfer it to any kitchen robot. You will get a smooth and creamy compound.
step 8
Let yourself rest and occupy the chips. Preheat oven to 180 degrees. Wash, sliced, and cut into thin zucchini washers
step 9
. Refill them in flour and place them on a baking tray covered with oven paper. Chill them lightly with a pinch of oil and bake them for 15 minutes until they become golden and crunchy.
step 10
Serve the velvety tepid, garnished with the chips that bring to the dish the right soft-crunchy contrast. If you like, you can add chives. I also love the dehydrated one.