Sautéed carrot tops with summer kale garlic and cumin
Summer Fun
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5 minutes
-
Serves 4
1 hour
Serves 2
What you'll need…
- 1x Cauliflower whole (leaves trimmed)
- 700g double creram
- 200g Unsalted butter
- Salt & white pepper to taste
- 50g Dijon mustard
- Zest of 1 lemon
- 1x Hispi cabbage
- 200ml White wine
- 50ml Cider vinegar
- 10g Fennel seed
- 1 clove of garlic crushed
- Salt and black pepper to taste
- 50ml Olive oil
- 50g Caster sugar
The method
1
Cauliflower Sauce Recipe
Roughly dice your cauliflower and place it into a large saucepan with cream. Season and bring to a boil before turning down and gently simmer units soft (around 25 minutes)
2
Put the cooked cauliflower, butter, dijon mustard and half of the cream you used to cook cauliflower in into a blender and blitz until silky smooth. Check seasoning and finish with lemon zest
3
Braised Hispi Cabbage Recipe
Preheat oven to 220c
4
Wash cabbage and cut in half, place flat side down onto a baking tray
5
In a bowl, mix together garlic, oil, wine, fennel seed, sugar and vinegar to make a dressing.
6
Pour mixture over cabbage, season well and roast at 220c for 10 minutes. Turn the oven down to 140c, cover the cabbage and continue to cook for 30 minutes or until soft.
Jake Boyce at Groobarbs Field Kitchen
