Gastronomixs

White cabbage and beurre noisette crème

The bold flavour of cabbage is balanced in this crème by the nutty and creamy flavour of the beurre noisette. 

Makes 3kg.

White cabbage and beurre noisette crème

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Ingredients

250

g

butter

1.5

kg

white cabbage

600

g

celeriac

1

litre

milk

As needed:

 

salt

Preparation method

  • Cut the butter into small cubes.
  • Melt the butter until the solids have turned a dark brown and the butter has a nutty colour.
  • Remove the butter from the pan.
  • Clean the white cabbage and celeriac and cut into large pieces.
  • Pour the milk into a pan, add the cabbage and celeriac, and then add enough water to cover the vegetables.
  • Boil the vegetables until they are completely cooked.
  • Drain the vegetables and blend to a purée in a blender.
  • Add the beurre noisette while blending to create a smooth and creamy purée.
  • Season to taste with salt. 

Serving suggestions

  • In a composition with roasted cauliflower, scallops, and beurre blanc.
  • In a composition with haddock, courgette, pommes dauphine, and celeriac jus. 
  • Delicious in combination with components of pork, sage, and apple.

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