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6 Chamomile tea bags 3 c water 1 large head cauliflower, cut into 3-in pieces or a bag of frozen in equivilent measure 1/4 c finely chopped onion 2 celery stalks, finely chopped 1 tbsp butter salt & pepper to taste
Directions:
Boil the water and the teabags in a large saucepan for 5 minutes. Remove the teabags, and squeeze the excess liquid back into the pan. Add the cauliflower to the tea, cover, and simmer for 15 minutes or until cauliflower is tender.
In a small pan, sautee the onion and celery in the butter until the onions are clear.
Place the sauteed vegetables and the cauliflower in a blender, add 1 c of the liquid used to cook the cauliflower. Blend. If it is not thin enough for your taste, add more of the liquid until it is the texture you want.
Salt & pepper as desired. Serves 4.
Merme
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"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)
From: Maine | Registered: Oct 2004
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