Cauliflower And Leek Puree
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Instructions
1. Remove root, tough outer leaves and tops from leek, leaving 1-inch dark leaves.
2. Cut into quarters lengthwise. 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 pan over high heat to remove any excess moisture. Remove from heat.
5. Process vegetables with yogurt, in 2 batches in food processor until smooth, stopping to scrape down sides.
6. Stir in parsley, salt, nutmeg and pepper.
7. Transfer to serving bowl.
