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Cauliflower and Mushroom Puree




Source of Recipe


Dr. Atkins' Quick and Easy Diet Cookbook


Recipe Introduction


*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@aol.com


List of Ingredients




1 1/2 cups cauliflower -- chopped
2 tablespoons olive oil
2 tablespoons butter
1 1/2 cups mushroom -- sliced
2 tablespoons heavy cream
salt and pepper -- to taste
1 small onion -- finely chopped


Recipe



Brings 2 qts. of salted water to a boil in a large saucepan.
Add the cauliflower and cook for 6 minutes. Drain and set aside.
Meanwhile, heat the oil and butter in a large skillet over medium-high
heat until the foam subsides.
Add the onions to the skillet and saute for 5 minutes.
Add the mushrooms and saute, stirring occasionally, for about 5 minutes.
Transfer the cauliflower and the mushroom mixture to a food processor.
Add the cream, salt and pepper, and puree for 1 minute or until smooth.
Cook the puree in a saucepan over low heat, stirring occasionally, for 3 minutes,
or until it is heated through.
Serve immediately.
Total Grams: 14.5
Per serving: (2) 7.3