Créme DuBarry is a traditional French recipe for a sauce/main course accompaniment made from pureed potatoes and cauliflower florets in a milk sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Créme DuBarry.
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The term 'DuBarry' in this recipe refers to the use of cauliflower florets and this dish is typically used as an accompaniment for meat, particularly meat-based starters.
Ingredients:
225g potatoes, peeled and diced
450g cauliflower florets, separated
900ml water
1/2 tsp freshly-grated nutmeg
425ml milk
salt and freshly-ground black pepper
2 tbsp butter
croûtons to garnish
Method:
Combine the potatoes, cauliflower and water in a saucepan. Bring to a simmer and cook for 30 minutes. Take off the heat, allow to cool a little then liquidize in a food processor or by passing through a fine-meshed sieve. Return the mixture to a saucepan then add the nutmeg, milt and butter. Season to taste then re-heat thoroughly.
Transfer to a baking dish and place under a grill until the top is golden. Garnish with croûtons and serve hot.
