Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
139 K 4.6/5 (25 reviews)
2 hours 45 min.
Easy
12 people
10 IngredientsLast modified on: January 16th 2013
For 12 people, you will need:
600 g broccoli
600 g Brussels sprouts
600 g 
600 g cauliflower
6 tablespoons 
3 
600 ml 
Times for this recipe
Preparation: 2 hours 20 min.
Cooking: 25 min.
All in all: 2 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 35 min.
Prepare 600 g broccoli.
Stage 2 - 30 min.
Prepare 600 g Brussels sprouts: peel, wash and cut into four, then blanche them like the broccoli.
Stage 3 - 35 min.
Prepare 600 g cauliflower.
Stage 5 - 5 min.
Chop the parley leaves.
Stage 7 - 1 min.
Pour 6 tablespoons olive oil into a large pan over medium heat. When hot, add the chopped shallot, slat and pepper and cook for one minute without colouring.
Stage 8 - 5 min.
Add the brassicas (after draining thoroughly) and stir to mix well.
Cook like this for 5 minutes.
Cook like this for 5 minutes.
Stage 9 - 15 min.
Then add 600 ml cream, salt and pepper. Bring to the boil, then turn down the heat and leave to thicken gently.
Stage 10 - 2 min.
The cream will thicken and will be partly absorbed by the brassicas, which will make them even more tender.
Add the chopped parsley at the last minute.
Add the chopped parsley at the last minute.
Remarks
It doesn't really matter if you don't have all the varieties of brassica, but do try to include at least 3 kinds.
Keeping: Several hours in the fridge in a sealed sontainer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 210 RDI=20 % | 270 RDI=40 % | 4,090 RDI=210 % | 17,140 RDI: 210 % |
| Per 100 g | 6 RDI=2 % | 6 RDI=1 % | 8 RDI=1 % | 130 RDI=6 % | 540 RDI: 6 % |
| Per person | 20 RDI=6 % | 20 RDI=2 % | 20 RDI=3 % | 340 RDI=20 % | 1,430 RDI: 20 % |
How much will it cost?
- For 12 people : 12.15 €
- Per person : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brussels sprouts
Like these other recipes: Roast Brussels sprouts with sage and lemon, Chicken Brussels pie, Veal Chop With Assortment of Vegetables, Brussels sprout salad, Pork chops with a duo of brassicas, ... See them all 14
Romanesco
You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Veal Chop With Assortment of Vegetables, How to prepare romanesco, Pork chops with a duo of brassicas, ... See them all 4
Cauliflower
Like these other recipes: Sliced cauliflower with 3 cheeses, Spicy mustard cauliflower cheese, Warm autumn salad, Two-colour cauliflower salad, Auvergne gratin, ... See them all 47
Cream
Like these other recipes: Hearty leek and sprout soup, Leopard cake, Cream and herb dressing, Baker's chicken and potato tart, Green bean purée, ... See them all 112
Other recipes you may also like
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023776 K 143.5 1 hour 20 min.
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...April 15th 2020137 K5 1 day 1 hour 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011744 K3.5 8 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017512 K4.3 2 hours 40 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019598 K 14.6 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.