• Ingredients

  • 1 kg broad beans with shells

    1 kg cauliflower

    250 g rice

    2 dl olive oil

    0.5 dl aged Port

  • All diets (2 soup ladles)

  • Calories 98

    Fat(g) 2

    Protein(g) 7

    Carbohydrates (g) 13

    Fibre 6

Broad bean and cauliflower cream

Preparation

Peel the broad beans and cook them along with the cauliflower, rice, olive oil and salt. When everything is cooked, mash and strain through a Chinese sieve (fine mesh strainer).

Season with Port.