Ingredients

• 250 g broccoli
• 200 g potatoes
• 50 g Jerusalem artichoke
• 50 g romanesco broccoli
• 4 leaves of cabbage
• 4 Brussels sprouts
• 2 shallots
• a cardoncello mushroom
• dry white wine
• vegetable broth
• butter
• extra virgin olive oil
• salt
• pepper

For the recipe of broccoli cream with mixed cabbage and other vegetables, peel the shallots, cut into slices and brown for a couple of minutes in a saucepan with 2 tablespoons of oil. Peel 200 g of broccoli and divide them into florets. Peel the potatoes
and cut into small pieces; add everything in the saucepan with the shallots, stir, add half a glass of wine and vegetable stock to cover and continue cooking for another 25 minutes. Salt and pepper. Blend everything, obtaining a cream.
For vegetables: clean the cardoncello and divide it into four. Wash and peel Brussels sprouts, Jerusalem artichokes, cabbage leaves, Roman broccoli and remaining broccoli. Cut everything into pieces and blanch in boiling salted water for 1-2 minutes.
Drain the vegetables and brown them with the cardoncello in a pan with a little oil and a knob of butter for 4-5 minutes, until they are golden. Spread the broccoli cream in the dishes, lay the sautéed vegetables on top and serve.

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