Organic pointed cabbage with carrot–leek mousse

How Maurice does it

1. 1

   Preheat the oven to 180°C. Cut the pointed cabbage in half or into quarters. Drizzle with a bit of olive oil and season with salt and pepper.

2. 2

   Sear the cabbage in a hot pan with a little oil until lightly browned on the outside.

3. 3

   Transfer the cabbage to a baking dish and roast in the oven at 180°C for 15 minutes until soft and lightly browned.

4. 4

   Meanwhile, chop the carrots, leek, onion, garlic and ginger.

5. 5

   Sauté everything in butter until soft.

6. 6

   Add the white wine and sherry. Let it reduce.

7. 7

   Add the cream. Blend with an immersion blender until smooth. Season to taste with salt and pepper.

8. 8

   Plate the carrot–leek mousse first, then place the roasted cabbage on top.

9. 9

   Finish with a sprinkle of poppy seeds and a drizzle of olive oil.