Cauliflower and white bean haze with crisp bacon
- constituents
- 1 ½ tbsp olive oil painting
- 1 medium cauliflower( about 600g), trimmed and cut into 2 cm bones
- 2 celery sticks, finely diced
- 2 large shallots or 1 onion, finely diced
- 1 garlic clove, crushed
- 2 x 400g drums cannellini sap, drained and irrigated
- 1 gluten-free vegetable stock pot, made up with 1 ltr hot water
- 180g pack Tesco Finest dry cure bacon lardons
- 10g chives, bobbed
- Although available all time round, cauliflower is at its stylish in the downtime months and tastes great in this wonderfully warming haze. The nuttiness of cauliflower dyads brilliantly with crisp bacon lardons, and hearty cannellini sap bring a succulent creaminess to this dairy-free haze form. Perfect for batch cuisine, you can indurate any leavings and enjoy another time. *
- Heat 1 tbsp oil painting in a large, heavy- grounded flameproof dish or saucepan over a medium heat. Add the cauliflower, celery and shallots or onion and cook for 10 mins until slightly softened but not coloured. Add the garlic and cook for a farther 1 min. Add the sap and stock, also cover and cook for 30 – 35 mins until the vegetables are tender and breaking piecemeal.
- Meanwhile, toast the remaining oil painting in a frying visage over a medium-high heat. Add the bacon lardons and shindig for 2- 3 mins until they begin to caramelise. Set away.
- bomb the haze using a handheld blender until it has a smooth, silky thickness. Season to taste.
- Divide between coliseums and trim with the bacon lardons, chives and some black pepper. indurating and defrosting guidelines Make the haze, also leave to cool at room temperature. snap( without setoffs or condiments) in a rigid vessel, leaving a bit of space for expansion, for over to 1- 3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add condiments or setoffs and serve.