Savoy cabbage purée

Savoy cabbage purée

By
From
Becasse
Serves
4
Photographer
Steve Brown

For a vegetarian version, substitute the Vegetable nage for the chicken stock.

Ingredients

Quantity Ingredient
150g unsalted butter
1 medium onion, finely sliced
6 garlic cloves, finely sliced
1 small savoy cabbage
4 sprigs thyme
1 bay leaf
500ml White chicken stock
or 500ml Vegetable nage
salt
freshly ground pepper

Method

  1. Heat a heavy-based saucepan over a medium heat. Add two-thirds of the butter and heat until it starts to foam. Add the onion and garlic and sweat for 5 minutes until they soften but do not colour.
  2. Remove the dark outer leaves from the cabbage and set aside. Quarter cabbage and remove the core. Slice finely and add to the pan with the thyme and bay leaf and sweat for 5 minutes without colouring. Add the chicken stock and bring to a gentle simmer. Season well and cook for around 20 minutes, stirring from time to time.
  3. Blanch the reserved cabbage leaves in boiling water for 3 minutes. Refresh in iced water then drain and pat dry. Chop roughly.
  4. Tip the cooked cabbage into a blender and add the chopped blanched leaves. Blitz for 8 minutes, or until smooth and thick. Add the rest of the butter and whiz until a glossy, vibrant green purée. Taste and adjust seasoning if necessary. Push through a chinois or fine sieve and keep warm until ready to serve.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again