Cauliflower-Leek Puree Recipe - Cooking Index
Cauliflower-Leek Puree Recipe - Cooking Index
| 1 | Cauliflower - separated into | |
| Florets | ||
| 1 | Leek, white and 1" of green - well washed, and | |
| Cut into 1/2" slices | ||
| 1 teaspoon | 5ml | Salt - divided |
| 3 tablespoons | 45ml | Butter |
| 3 tablespoons | 45ml | Cream |
| 1/8 teaspoon | 0.6ml | Nutmeg - (optional) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
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.
This recipe yields 6 servings.
Carbohydrates: 8.5 grams
Net Carbs: 5.5 grams
Fiber: 3 grams
Protein: 3 grams
Fat: 9 grams
Calories: 120
Description:
"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."
Source:
Atkins Cookbook at http://atkinscenter.com
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