Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
2 tbsps. Unsalted butter
1 tbsp. Evoo
1 red onion – finely chopped
1 red bell pepper – finely chopped
2 ribs celery – finely chopped
1/2 cauliflower – roughly grated on a box grater
Fresh corn kernels (cut from 3 medium ears of corn)
1 tbsp. tomato paste
3/4-1 cup fresh chicken or vegetable stock
1/2 cup heavy whipping cream
1.5 tbsp. chopped fresh thyme
Optional: Hot pepper sauce
Kosher Salt and Fresh cracked Pepper – to taste
Directions
Melt butter and oil in large skillet over medium-high heat. Add onion, and sauté until translucent, about 5 minutes. Add bell pepper and celery; sauté until beginning to soften, about 3 minutes. Season salt/pepper.
Add cauliflower and corn; sauté 2 minutes. Then add the tomato paste and cook until the paste turns into a mahogany color (1-2 minute). Re Season.
Increase heat to high and add the stock. Cook for 3-4 minutes and taste, Adjust seasoning if needed.
Add cream, thyme, and a bit of hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
At the end mix in parsley. Taste and if needed, season with salt/pepper. Garnish with fresh thyme. Enjoy!
