avec cheddar et ciboulette
Ingrédients : Chou-fleur • Pomme de terre Russet • Oignon jaune • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Cheddar blanc (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) (lait) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Mélange de graines (graines de tournesol, pepitas, huile de soya et/ou huile de canola) • Bouillon de poulet en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) (soya) • Ciboulette • Ail.
Allergens
Utensils
Tags
Tranches de bacon
100 g
Chou-fleur
285 g
Pomme de terre Russet
1 unit
Bouillon de poulet en poudre
7.5 g
Gousses d'ail
2 unit
Oignon jaune
1 unit
Mélange de graines
28 g
Ciboulette
7 g
Cheddar blanc, râpé
0.5 cup
Crème
56 mL
Poivre
0.125 tsp
Sel
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a large pot over medium.
- While the pot heats, cut bacon into 1/4-inch pieces.
- When hot, add bacon to the dry pot. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove the pot from heat.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.
- Meanwhile, on a clean cutting board, remove any brown spots from potato, then peel and cut into 1/2-inch pieces.
- Cut cauliflower into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- To an unlined baking sheet, add cauliflower.
- When bacon is done, to the baking sheet with cauliflower, add half the reserved bacon fat. Reserve remaining bacon fat in the pot.
- Season cauliflower with salt and pepper, then toss to coat.
- Roast in the top of the oven for 14-16 min, flipping halfway through, until tender and golden.
- Meanwhile, reheat the pot with reserved bacon fat over medium.
- When hot, add onions. Cook for 1-2 min, stirring occasionally, until slightly softened.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Add potatoes, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Cover and cook for 10-12 min, stirring occasionally, until potatoes are fork-tender.
- Remove the pot from heat.
- Add half the cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. (TIP: If you have an immersion blender, use it instead of a masher.)
- Add cheese, cream and remaining cauliflower.
- Return the pot to high. Cook for 2-3 min, stirring often, until cheese melts and chowder thickens slightly. (TIP: If chowder is too thick, add 1/4 cup water at a time, until it reaches desired consistency.)
- Season with salt and pepper, if you like.
- Divide creamy chowder between bowls. Top with bacon.
- Sprinkle chives and seed blend over top.
700
kcal
Calories
50
g
Fat
22
g
Saturated Fat
46
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
22
g
Protein
100
mg
Cholesterol
1250
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
300
mg
Calcium
2.3
mg
Iron
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