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Cauliflower velouté with ginger and maple syrup
INGREDIENTS :
- 1 chopped onion
- 1 garlic clove, chopped
- 30 ml duck fat
- 1 cauliflower cut into bouqyet
- 1 potato, peeled and cubed
- 1 liter of chicken broth
- 15 ml fresh ginger, finely chopped
- 30 ml of maple syrup
- Salt and pepper
PREPERATION :
- In a saucepan, soften the onion and garlic in the duck fat
- Add the cauliflower, potato and chicken broth
- Season with salt and pepper, bring to a boil
- Cover and simmer for about 15 minutes or until the vegetables are tender.
- In a blender, reduce to a smooth puree with the ginger and maple syrup
- Add broth if necessary and adjust the seasoning
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