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Alicia
Amuse of cauliflower cream with bacon
A delicious European recipe for an appetizer of cauliflower cream with bacon.
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Ingredients
Directions
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Heat the baking product and fry the shallot on low setting in about 4 minutes until golden brown.
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Add the cauliflower florets and stir-fry them for a few minutes. Pour the stock in the pan and bring to the boil. Stew the cauliflower in about 5 minutes until the broth evaporates.
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Pour in the cream and simmer for another 5 minutes until the cauliflower is soft.
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Puree this to a smooth whole and let it cool while stirring. Season with salt and pepper and scoop the cream into 4 small glasses.
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Put them in the refrigerator to get completely cold.
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Bake the bacon cubes and take them out of the fat.
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Remove the glasses from the refrigerator and spread the bacon cubes over them. Sprinkle with some chives and serve with a small spoon.
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Nutrition
125Calories
Sodium0% DV0g
Fat17% DV11g
Protein8% DV4g
Carbs1% DV3g
Fiber0% DV0g
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