Autumn, in addition to mild temperatures and bright colors, offers many products capable of defending us from seasonal ailments and counteracting many ailments. Eg we will bring to the table a full of vitamin D and antioxidants with this typically autumn soup. The well-being of our health starts right from the table, which is why it is essential to integrate it with healthy foods, rich in important nutrients. Thanks to the vitamins contained in food, we guarantee a happy existence away from ailments. About that, here is the secret to take all the antioxidants and vitamins you need to better face the winter in a single jam.
Among the seasonal vegetables, rich in vitamins and very important for our body is the cauliflower. In fact, we will help lazy intestines and heart health with this unexpected vegetable rich in potassium. Today we will propose the recipe for a warm and velvety side dish, the cauliflower purée, which will accompany our main courses, also giving us a feeling of well-being. In fact, cauliflower is rich in fibers that help intestinal motility and control the absorption of sugars and cholesterol in the blood. Furthermore, in addition to being a concentrate of vitamin C, of groups B and K, it is rich in mineral salts such as calcium, phosphorus and potassium. Thanks to the latter it also protects cardiovascular health.
We will help lazy gut and heart health with this unexpected vegetable rich in potassium
For the preparation of our hot and fragrant puree the ingredients we will need are:
- 1 kg of cauliflower;
- 300 gr of potatoes;
- ½ liter of milk;
- 1 nut of margarine;
- nutmeg;
- Salt and Pepper To Taste
- grated cheese.
First clean and wash the cauliflower under running water and cut it into many small parts and let it dry on a clean cloth. Meanwhile, peel and cut the potatoes into cubes. Put everything in a saucepan and boil in about half a liter of water and a pinch of salt for about 30 minutes. Then blend and add the milk a little at a time, giving a soft and creamy consistency.
Turn the heat on again, over medium heat, add a nut of margarine and without bringing to a boil, stir for 5/10 minutes. At this point add the nutmeg to taste, salt, pepper to taste and a sprinkling of Parmesan cheese.
This warm and fragrant side dish is ideal to accompany meat or fish main courses in our autumn evenings.
If we love mushrooms we will full of vitamin D with this typically autumn side dish against joint pain.
