Celebrity Beyond, Celebrity Cruises newest ship, sails in the Mediterranean beginning April 2022 and in the Caribbean beginning in October 2022. Among the dining options is Le Voyage by Daniel Boulud, Global Culinary Ambassador for the cruise line. This is the chef’s first signature restaurant at sea with dishes inspired by travel. That means globally inspired flavors infused into the menu to take you on a culinary journey to the destinations that inspired them. You’ll find the restaurant on Deck 4, mid-ship. The restaurant was designed by Jouin Manku whose team designed the Jules Verne restaurant in the Eiffel Tower and the Grand Plaza on all of Celebrity’s Edge Series ships. Expect an intimate and upscale vibe with soft tones private banquette seating and warm lighting. We are thankful to Celebrity Cruises for sharing this wonderful recipe by Daniel Boulud with Real Food Traveler readers. 

Save this recipe for Curried Cauliflower and Apple Velouté from Celebrity Cruises to Pinterest so you can make it at home. Photo courtesy Celebrity Cruises. Graphic by RealFoodTraveler.com.

    Curried Cauliflower & Apple Velouté

 Recipe by Daniel Boulud, Global Culinary Ambassador for Celebrity Beyond
Serves 2-4

Ingredients:
2 cups water, or chicken stock
1 ½ TBS unsalted olive oil
2 cups white onion, peeled, and sliced thinly
1 tsp Madras curry powder
6 -8 saffron threads
2 cups Golden Delicious apple (or any kind), peeled, split, cored, and sliced thinly
2 cups cauliflower, cut into small florets
1 cup coconut milk, or heavy cream
Salt and pepper

Prep Ahead:
Cut the cauliflower into small florets.
Peel the apples and cut them into 4 pieces, remove the seeds and core and slice thinly.
Cut the onion in half, remove the skin and core and slice thinly.

Hungry for more? Learn about the Luminae menu on Celebrity.

Method:

1. Bring the water and coconut milk to a simmer in a medium saucepan over low heat.
2. In a Dutch oven or large pot over medium-low heat, warm the olive oil.
3. Add the onion and cook until tender with no color.
4. Add the curry powder and saffron and season with salt and pepper.
5. Add the apples and continue to cook until they are half cooked.
6. Add the cauliflower florets and sweat everything together for 2-3 minutes.
7. Pour the hot liquid over, bring to a boil and then reduce to a simmer.
8. Turn the heat down to a simmer and cook for 15-20 minutes. When the cauliflower is tender remove from the heat.
9. Transfer the soup to a blender or food processor and purée until very smooth, you can adjust the consistency with water, if needed.
10. Season, to taste, with salt and pepper.

To learn about passage on Celebrity Beyond, click here.

Hungry for more? Read about the dining experiences on Celebrity Summit.