Pea purée, roasted cauliflower & pickled beans

PEA PURÉE INSTRUCTIONS

• 1
  Peel and finely chop the shallot.
• 2
  Put butter in a pan and wait until it starts to foam. Add the shallot and sauté until golden.
• 3
  Add peas, season well with salt and pepper. Add broth and reduce by half. Finally, add milk and cream, stir, bring to a boil and let cook for 7 - 8 minutes.
• 4
  After cooking, blend the entire contents of the pan into a smooth purée, then strain it through a fine sieve.
• 5
  Finally, you can season with lemon juice, or add more salt if needed.

ROASTED CAULIFLOWER INSTRUCTIONS

• 1
  Put butter in a small saucepan and start heating it. Once it starts to foam, turn the heat to minimum and wait until it turns brown and smells nutty. Be careful not to burn the butter. Then, ideally, strain it through a fine sieve and cheesecloth.
• 2
  Cut 2 thicker slices from the cauliflower, approximately 1.5 - 2 cm thick, so that the individual florets do not fall apart and the slices remain whole. Season them well with salt and pepper on each side.
• 3
  Heat the brown butter in a pan. Add the cauliflower slices and cook on each side until the cauliflower is soft and turns golden brown.

PICKLED BEANS INSTRUCTIONS

• 1
  Bring well-salted water to a boil in a pot.
• 2
  Trim the ends off the beans and cut them into smaller pieces, approximately 3 cm long. Cook them in boiling water for 3 minutes. Then immediately cool them in a bowl of ice water.
• 3
  In a small saucepan, mix wine vinegar with honey. Add 80 ml of water and bay leaves. Bring everything to a boil and reduce the liquid to a minimum, so that approximately 3 - 4 tablespoons of liquid remain in the saucepan. Strain the reduction into a bowl.
• 4
  Add the cooked beans to the reduction and mix thoroughly. Season with salt and freshly ground pepper.

SERVING

• 1
  Place the pea purée on a plate. You can use a squeeze bottle or a spoon.
• 2
  Separate the individual florets from the cauliflower and arrange them on the plate. Add the pickled beans and garnish with fresh dill, or pea shoots.