Monday, November 28, 2011

Mashed White Beans and Cauliflower with Leeks

Mashed White Beans and Cauliflower with Leeks

(makes 18 1/3-cup servings, 6-1/2 cups)
Prep Time: 5 minutes
Cook Time: 15 minutes

1 tablespoon olive oil
2 medium fresh leeks, ends trimmed
8 ounces cauliflower florets
6 cups cooked white beans
1-1/2 cups fat-free low-sodium vegetable broth or chicken broth (Note:  try less...this amount is too much and made them too watery...add slowly to desired consistency)
3 tablespoons finely sliced fresh chives
1 tablespoon kosher salt

Heat oil in a large frying pan over medium-high heat. Meanwhile, halve leeks lengthwise then cut crosswise into thin, 1/4-inch half-moon shapes. When oil shimmers, add leeks, season with kosher salt and freshly ground black pepper, and cook until softened, about 5 minutes. Add 2 tablespoons of water to the pan and use a spatula to scrape up the golden bits. Cook for another 1 to 2 minutes and set aside.

Meanwhile, place an inch of water in a medium saucepan and bring to a simmer over medium-high heat. Place cauliflower in a steam basket and nest in pot. Cover and steam until fork tender, about 5 minutes. Remove and set aside to cool slightly.

Combine leeks, cauliflower, and beans in a food processor and puree until smooth. Add broth, parsley, and kosher salt and puree until smooth, scraping down sides as needed. Serve warm or room temperature. Can be made up to 5 days ahead. Store refrigerated in an airtight container and reheat before serving.

Nutritional information (per serving)
Calories: 100
Fat calories: 10
Total fat: 1 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 180 milligrams
Total carbohydrates: 17 grams
Fiber: 4 grams
Sugars: 1 grams
Protein: 6 grams
Vitamin A IUs: 4%
Vitamin C: 10%
Calcium: 6%
Iron: 15%

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