Velouté of Cauliflower with Roasted Camembert

France

Velouté of Cauliflower with Roasted Camembert

Name: Velouté of Cauliflower with Roasted Camembert
Prep time: 25 minutes
Cook time: 30 minutes
Yield: 8 portions
Cuisine: France
Ingredients: 1.8 kg cauliflower florets; 1.5 litres vegetable stock; 350 ml heavy cream; 80 g unsalted butter; Salt, to taste; Freshly ground white pepper; 2 Camembert cheeses (approximately 250 g each); 100 g toasted walnuts, roughly chopped; 20 g fresh chives, finely chopped

Vegetarian

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 8 portions
Preparation: 25 minutes
Cooking: 30 minutes
Difficulty: Easy

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