Cauliflower-Leek Puree

1. 1

   Remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.

2. 2

   Thinly slice leek; rinse well and drain.

3. 3

   Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.

4. 4

   Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.

5. 5

   Process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.

6. 6

   Stir in chopped parsley, nutmeg and salt and pepper to taste.

7. 7

   Transfer puree to serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.