Summary

Ingredients

• 1 head cauliflower
• 400 g carrot (s)
• 200 ml vegetable stock
• 50 g walnuts, rated
• 100 ml whipped cream
• salt
• Pepper White

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Instructions

1. Cut the cauliflower into florets and boil in water. Wash, clean and chop the carrots and cook in the vegetable stock for 15 minutes. Puree the carrots in the broth. Add the liquid cream and nuts, reduce briefly and season to taste.
2. Also goes well with broccoli, pasta and jacket potatoes.
3. My tip: mix the carrots, broth, cream and nuts in a blender! Refine with Maggi to get more flavor and add more water depending on the taste, otherwise it is very thick.