Zucchini and cauliflower purée with parmesan and basil

Ingredients

for 4 servings

• Zucchini600 g (21.2 oz)
• Cauliflower150 g (5.3 oz)
• Grated parmesan50 g (1.8 oz)
• Butter40 g (1.4 oz)
• Heavy cream60 g (2.1 oz)
• Fresh basil, salt0 g
• Pepper0 g

Directions

1. Wash the zucchini and cut them into lengths; cut the cauliflower into small florets.
2. Steam the zucchini and the cauliflower for 10 minutes, until tender.
3. Drain then squeeze the vegetables thoroughly to remove as much water as possible, the key to a creamy purée.
4. Blitz the hot vegetables with the butter, the cream and the parmesan until you have a smooth purée.
5. Stir in the chopped fresh basil, season with salt and pepper.
6. Serve piping hot.