Cauliflower-Leek Puree

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READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.
  • Thinly slice leek; rinse well and drain.
  • Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.
  • Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.
  • Process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.
  • Stir in chopped parsley, nutmeg and salt and pepper to taste.
  • Transfer puree to serving bowl and serve immediately.
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