Cauliflower-leek Puree

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 leek
• 1 head cauliflower, 2 lbs., cut into florets
• 1/4 cup plain low-fat yogurt
• 2 tablespoons fresh parsley, chopped
• 1/8 teaspoon nutmeg
• salt and pepper, to taste

Recipe

• 1 remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.
• 2 thinly slice leek; rinse well and drain.
• 3 cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.
• 4 return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.
• 5 process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.
• 6 stir in chopped parsley, nutmeg and salt and pepper to taste.
• 7 transfer puree to serving bowl and serve immediately.