Receta Cauliflower-Leek Puree
Cauliflower-Leek Puree
Looking for a good potato substitute? Look no further than this cauliflower-leek puree. Super easy and you can make it ahead of time, than microwave it for a few minutes, add the bread crumb topping, throw it in the oven for a few minutes to brown and it will be right ready with the rest of your meal…
Cauliflower-Leek Puree
INGREDIENTS:
- 1 head cauliflower, coarsely chopped
- 3 tablespoons butter
- 1 leek, thinly sliced
- 2 cloves garlic-chopped
- 2/3 cup heavy cream
- 1/2 cup panko breadcrumbs
- 1/4 cup parsley-chopped
DIRECTIONS:
In a large pot of boiling, salted water, cook the cauliflower until very soft, 12 to 15 minutes; drain. Meanwhile in a medium skillet, melt 2 tablespoons butter oer medium heat. Add the leeks and garlic and cook, stirring occassionally, until the leeks are transparent and very soft, about 8 minutes.
Using a food processor and working in batches, puree the cauliflower and the leek mixture with the cream. In a small skillet, melt the remaining butter over medium heat. Add the panko and toast, tossing, until golden, but watch carefully because it will burn fast. Top the puree with the toasted panko and parsley.
Recipe adapted from Everyday with Rachel Ray, November, 2010