Cauliflower-Leek Puree
Source of Recipe
Atkins Site
Recipe Introduction
Level 1 ~ Pro/Fat & Veggies ~ Quote from Atkins site: Leeks are relatively low in carbs (for a member of the onion family) and have a fresh flavor which pairs well with cauliflower. The single leek used here turns this dish into a close double for mashed potatoes.
List of Ingredients
1 head cauliflower, separated into florets
1 leek, white and 1" green, well washed, cut into 1/2" slices
1 teaspoon salt, divided
3 tablespoons butter
3 tablespoons cream
1/8 teaspoon nutmeg (optional)
salt and pepper
Recipe
1. Cook cauliflower and leeks in lightly salted boiling water 15 minutes, until very tender. Drain; return veggies to pot and toss over high heat to thoroughly remove excess moisture.
2. Place half the vegetables in food processor with half the butter and cream. Process until smooth. Repeat with remaining vegetables, butter, and cream. Mix in nutmeg; season to taste with salt and pepper.
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* Deb’s notes: This is probably one of the best mashed cauliflower dishes I’ve made yet. I omitted the step of tossing the veggies over high heat - instead, I use my potato ricer and squeeze all the water out of the cauliflower - then scooped it out of the ricer (I didn’t actually ‘rice’ it - just used the ricer to squeeze the water out) and put it in the food processor. I added 2oz cream cheese for a single recipe. Delicious!!
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