Online Recipe Database Direct Access

This recipe is liked by 0 person(s).

Mashed White Beans and Cauliflower with Leeks

Categories:
Nb persons: 0
Yield: 18 1/3-cup servings, 6-1/2 cups)
Preparation time: 5 minutes
Total time:
Source:

Cook Time: 15 minutes Ingredients
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
3 tablespoons	finely sliced fresh chives
1 tablespoon	kosher salt
Instructions 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%

Recipe uploaded with Shop'NCook for iPhone.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe