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Vegetable Cream

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This Vegetable Cream is a rich and creamy sauce made with cauliflower, potato, and other vegetables. It’s perfect for adding depth and flavor to dishes like pasta, rice, roasted vegetables, or as a dip for bread. Easy to make and customizable with herbs or additional veggies, this smooth and velvety vegetable cream is an excellent way to incorporate more vegetables into your meals without compromising on flavor. Whether as a sauce, soup, or dip, it’s sure to become a go-to recipe!

Ingredients

For the Vegetable Cream:

  • 1 cup cauliflower florets (or a mix of cauliflower and carrots for added sweetness)

  • 1 medium potato, peeled and diced

  • 1/2 cup onion, chopped

  • 2 cloves garlic, minced

  • 1 cup vegetable broth

  • 1/2 cup heavy cream (or coconut milk for a dairy-free version)

  • 2 tablespoons olive oil or butter

  • Salt and pepper, to taste

  • 1 teaspoon dried thyme or fresh herbs (optional)

  • Fresh parsley, for garnish (optional)

Instructions

Prepare the Vegetables:

  • Cook the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.

  • Add the Vegetables: Add the cauliflower florets and diced potato to the pot. Stir to combine with the onion and garlic.

2. Simmer:

  • Simmer the Mixture: Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until the vegetables are tender and easily pierced with a fork.

3. Blend the Cream:

  • Blend the Mixture: Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the mixture until smooth and creamy. Alternatively, you can transfer the vegetables to a blender (in batches if necessary) and blend until smooth.

  • Add the Cream: Return the blended mixture to the pot and stir in the heavy cream (or coconut milk for a dairy-free version). Bring it back to a simmer and cook for an additional 5 minutes, allowing the cream to heat through.

4. Season:

  • Season the Cream: Season with salt, pepper, and thyme (if using). Adjust the seasoning to taste, and add more broth if you’d like a thinner consistency.

5. Serve:

  • Garnish and Serve: Serve the vegetable cream warm, garnished with fresh parsley if desired. It pairs perfectly with roasted vegetables, pasta, rice, or as a creamy sauce for grilled meats.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat over low-medium heat on the stove, adding a splash of water or broth if the cream has thickened too much.

  • Substitutions: Add different vegetables like spinach, zucchini, or peas to the mixture for more flavor and color. For a spicier kick, add a pinch of cayenne pepper or smoked paprika.

Find it online: https://avarecipe.com/vegetable-cream/