Having the degustation menu at the Argus Dining Room was a delight because they gave you a generous selection of complimentary dishes. One dish was something they just called their “muse” – a delicate roll of assorted green vegetables standing tall on a white sauce (possibly Bechamel but I wasn’t sure). It was so refreshing that I wanted to make my own version.
Serves 6 (entrée sizes)
Prep time 40 mins
Cook time 20 mins
100g chayote, thin matchsticks
100g zucchini, diced
15g enoki mushrooms
60g avocado, sliced
1 spring onion, to garnish
Creamy cauliflower purée base (see instructions below)
Prepare the creamy cauliflower purée base by using half of the creamy cauliflower soup recipe but replacing the 500ml vegetable stock with the equivalent in cube version to make it thicker.
Meanwhile, you can sautée (with water, not oil) the chayote until cooked. Set aside and repeat with the zucchini. You do not need to add anything to season it so as to preserve its natural sweetness. You do not need to cook the mushrooms as they can be eaten raw.
Spoon out some of the cauliflower purée on to a plate. Then top with the avocado, chayote, zucchini, mushrooms, and garnish with spring onion.