Cauliflower-leek puree
MAKES 6 SERVINGS
1 head cauliflower, separated into florets
1 leek, white part only, well washed and cut into one-half-inch slices
3 tablespoons butter, divided
3 tablespoons cream, divided
1/4 teaspoon nutmeg (optional)
Salt and pepper to taste
Cook cauliflower and leeks in lightly salted boiling water for 15 minutes or until very tender. Drain; return vegetables to pot and toss over high heat to thoroughly remove excess moisture.
Place half of the vegetables in a food processor with half the butter and cream; process until smooth. Repeat with remaining vegetables, butter and cream. In a large serving bowl, combine pureed batches and blend in nutmeg, if using, salt and black pepper to taste. Serve hot.
Atkins Nutritionals Inc.
