Cauliflower Risotto, Beetroot, Brussels Sprouts And A Parmesan Sauce

Bert Van De Steeg

Cauliflower risotto, beetroot,

Brussels sprouts and  

a Parmesan sauce

Serves 4

Ingredients :

1 tsp olive oil

1 small shallot, finely diced

½ cauliflower, finely chopped

salt to taste

1 tsp lemon zest

500 ml vegetable stock

3 tbsp mascarpone

50g Parmesan cheese, grated

2 tbsp gremolata

1 tsp olive oil

1 tsp lemon zest

1 small shallot finely chopped

8 brussels sprouts, outer leaves only

4 field mushrooms,

 roasted and kept warm

8-12 baby beets, cooked,

 peeled and kept warm

2 radishes, finely sliced

1 tbsp olive powder,

or 4 pitted black olives, sliced

in a large heavy based pan heat olive oil.

add shallots and cook, stirring, for 1-2

minutes.

add cauliflower, salt, lemon zest and 150

ml vegetable stock.

Cook cauliflower quickly until ‘al dente’.

drain, return to the pot, and add

mascarpone.

bring 250 ml vegetable stock to the boil.

add Parmesan and gremolata. use a

stick blender to emulsify the sauce. Pass

through a strainer and season. Keep

warm.

Heat remaining 100 ml vegetable stock,

olive oil, lemon zest and shallot until

boiling. add the brussels sprout leaves

and cook until bright green. Remove and

season to taste.

To serve

Place cauliflower on a preheated plate,

then place mushrooms, baby beets and

brussels sprout leaves on top.

garnish with radish slices, olive powder

or olives and foamed Parmesan sauce.

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