Ingredients
- 700 g potatoes
- 400 g clean colored cauliflowers (purple, green, yellow and white)
- 250 g leek
- dill
- dry white wine
- apple cider vinegar
- extra virgin olive oil
- salt
- pepper
For the cream of potatoes and leeks with cauliflower recipe, peel the potatoes and cut them into slices. Clean the leek and slice it. Brown the leek in a saucepan with a drizzle of oil for 4-5 ', then add the potatoes and mix. Sprinkle with half a glass of wine and, after 2 ', add 750 g of water; add salt and cook for 40 '.
Cut the different types of cauliflower into small buds and blanch them in boiling salted water for 3 'each: cook them separately to keep their colors; they will remain very crunchy. Season with oil, a pinch of salt and apple cider vinegar.
Blend the potatoes and leeks with their cooking liquid until you get a fluid and velvety cream. Serve it with the cauliflower, top with chopped dill, pepper and raw oil.