Creamy Garlic Linguine with Cauliflower, Broccoli and Garlic Chips
Accessible ingredients come together to create a visually stunning holiday starter.
Ingredients
- 4 cups (1 litre) chicken broth
- ¼ cup (60 ml) 35% cream
- 2 garlic bulbs, cloves peeled
- 2 tsp cornstarch
- 1 tbsp (15 ml) water
- ½ broccoli, cut into small florets
- ¼ cup (60 ml) olive oil
- 2 garlic cloves, thinly sliced
- ½ cauliflower, cut into small florets
- ½ lb (225 g) linguine
- ¼ cup (30 g) Parmesan cheese shavings
Instructions
- In a pot over medium-high heat, bring the broth, cream and garlic to a boil. Simmer over medium heat for 20 minutes or until the garlic is softened and the broth is reduced by half. Remove from the heat. Using a hand blender, purée until smooth. Bring to a boil.
- In a small bowl, combine the cornstarch and water. Gradually pour the cornstarch mixture into the garlic cream, whisking constantly. Simmer for 1 minute. Season with salt and pepper. Set aside.
Accessible ingredients come together to create a visually stunning holiday starter.