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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.
147 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:
2 2⁄3 cups broccoli
2 2⁄3 cups Brussels sprouts
2 2⁄3 cups 
2 2⁄3 cups cauliflower
6 tablespoons 
3 
2 2⁄3 cups 
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 2 2⁄3 cups broccoli.
Stage 2 - 30 min.
Prepare 2 2⁄3 cups Brussels sprouts: peel, wash and cut into four, then blanche them like the broccoli.
Stage 3 - 35 min.
Prepare 2 2⁄3 cups 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 2 2⁄3 cups 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)
Cauliflower
Like these other recipes: Harvest Gratin, Two-colour cauliflower salad, Auvergne gratin, Warm autumn salad, Cauliflower, red bean and avocado salad, ... See them all 49
Cream
Like these other recipes: Loin of pork with herbs and julienne vegetables , Escalope of veal in a cream sauce, Almond mug cake for Mary, Soft apple cookies, Quick prawn curry, ... See them all 115
Broccoli
Like these other recipes: Broccoli savoury custard, Two-cheese vegetable gratin, Sautéed Green Vegetables in pan, Sautéd broccoli with ham, How to prepare broccoli, ... See them all 11
Brussels sprouts
Like these other recipes: Oven-roasted Sprouts, Melt-in-the mouth meat and vegetables in a sealed casserole, Brussels sprouts à la Lombarde, Pork chops with a duo of brassicas, Chicken Brussels pie, ... See them all 17
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