Infused vegetable crème

This is a simple technique to add flavour to your vegetable creams. Infusing the cooking cream with katsuobushi (shaved bonito) gives the final vegetable cream a lot of character. You can also infuse kombu or fresh herbs, for example. This combination with cauliflower and katsuobushi is very tasty, but also consider a base of parsnip or Jerusalem artichoke!

Makes 880g.