- cauliflower head (about 900 g), divided into stems and inflorescences - 1 Piece
- butter - 2 items. spoons
- finely chopped shallots - 1/3 cup
- plus 1 teaspoon chopped garlic - 2 tablespoons. spoons
- Freshly ground pepper - - To taste
- dry white wine - 1/4 Glass
- chicken broth - 1 cup
- fatty cream - 1 glass
- and 1 teaspoon of horseradish - 1 st. a spoon
- Grated nutmeg - - To taste
- and 1 teaspoon of fresh thyme leaves - 1 st. a spoon
- chestnuts, divided into 2 parts - 5 1/2 cups
- grated cheese - 60 Grams
In a large saucepan bring the water to a boil, add salt. Add the inflorescence of cabbage and cook for about 6 minutes. Drain the water in a colander and rinse the cabbage under cold running water. Allow to dry on paper towels. Preheat the oven to 200 degrees. Finely chop the stems of cauliflower to get 1 1/2 cups. Melt butter in a large frying pan over medium heat, add cabbage stems, shallots and garlic. Season with salt and pepper. Cook, stirring until the stems turn golden brown, about 4 minutes. Add wine, broth and cream. Cook over low heat, stirring until the liquid is reduced by about half, from 10 to 12 minutes. Allow to cool slightly. Add horseradish and season with salt, pepper and nutmeg. In a blender, whip the mass to a smoothie. Add the thyme. Lay the inflorescences of cabbage and chestnuts in an oval dish for baking. Season with salt and pepper. Pour over the mashed potatoes and gently mix. Sprinkle with cheese. Bake until golden brown, from 30 to 35 minutes.
Servings: 6