Dubarry cream recipe, a comforting dish that is an indispensable classic of French cookbooks

There is nothing like a good warm cream to relax the body on winter days. We can achieve this with a plate of dubarry cream, a recipe with a lot of history designed by Louis XV’s lover, Madame Du Barry. In other words, it’s a classic of the French cookbook. cauliflower is the main ingredient. Together with leeks, onions, potatoes, poultry broth and other ingredients, a beautiful and tasty cream is obtained, which is worth preparing. When cauliflower is prepared in this way, its flavor softens by mixing with other ingredients, making it easier for those who normally avoid it.

First of all, we clean the cauliflower well, cut it into florets (reserving the stem for other preparations) and steam it in a saucepan with a finger or two of water and a little salt. It will be ready in about 30 minutes..

In the meantime, we wash and chop the leek to remove possible soil residues. We do the same with onions. Then peel the potatoes and cut them into cubes.

For the next step, we heat the butter in a saucepan with a drizzle of oil. Saute the onion for 10 minutes before adding the leek and simmering for another 10 minutes. Add the potato cubes and sauté for a few minutes.

Add broth, vinegar and salt to taste. Cook them all for about 10 minutes or until the potatoes are soft. Remove from heat and add boiled cauliflower. We mash until very fine, we can use a food processor for this.

We mixed the yolk with the liquid cream and added it to the cream and mixed until it was mixed again. The yolk will cook due to residual heat, but will not harden, so it will contribute. creaminess and body. Adjust the salt and pepper point and serve immediately.

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