Savoy Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large savoy cabbage, or two medium-sized ones
- 2 onion (s), roughly chopped
- 1 bunch herbs (thyme, bay leaf, parsley)
- 60 g butter
- 2 tablespoon flour, a little heaped about 60 g
- 200 g crème fraîche
- some salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the hard and too green leaves from the savoy cabbage, quarter the head and remove the stalk. Put in a large saucepan with boiling salted water and cook for 5 minutes. Then take the quartered cabbage out of the pot, drain and remove the leaves.
- Return to the pot with the coarsely chopped onions and herbs and add water until everything is covered (add salt if necessary). Cook for about 20 minutes until the leaves are soft, then drain in a sieve, remove the thyme stalks and bay leaves and squeeze out the water as much as possible. Then put everything in a bowl and puree.
- Sweat the butter and stir in the flour, stir in the crème fraîche and bring to the boil, so that a thick porridge is formed. Add the whole thing to the puree and season with salt, pepper and nutmeg.
- It is a bit of a hassle and there is no saving in calories, but it is worth it!
- This puree is ideal as an accompaniment to meat dishes such as a leg of lamb.
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