| CAULIFLOWER AND FENNEL WITH CORIANDER-DILL DRESSING |
courtesy of Miriam Yagud
¼ pound butter or 4 tablespoons extra virgin olive oil
2-3 large cloves garlic, finely chopped
1 bunch carrots, grated
1 Florida onion, finely chopped
½ bunch dill, finely chopped
5 cups stock, chicken or vegetable
½ cup cream or soy alternative (optional)
1 large potato, boiled and puréed or 1 cup cooked rice (optional)
Heat butter or oil in a large pan. Put in garlic and vegetables and toss.
Cover and simmer until veggies are soft. Add stock, bring to boil, and
simmer with lid on for about 15 minutes. Add dill and simmer another
10 minutes. Purée in food processor, return to stove, and add cream
and/or potatoes or rice to thicken. Bring back up to heat and serve
hot.
¼ pound butter or 4 tablespoons extra virgin olive oil
2-3 large cloves garlic, finely chopped
1 bunch carrots, grated
1 Florida onion, finely chopped
½ bunch dill, finely chopped
5 cups stock, chicken or vegetable
½ cup cream or soy alternative (optional)
1 large potato, boiled and puréed or 1 cup cooked rice (optional)
Heat butter or oil in a large pan. Put in garlic and vegetables and toss.
Cover and simmer until veggies are soft. Add stock, bring to boil, and
simmer with lid on for about 15 minutes. Add dill and simmer another
10 minutes. Purée in food processor, return to stove, and add cream
and/or potatoes or rice to thicken. Bring back up to heat and serve
hot.
