Cauliflower-Leek Puree

Ingredients

• 1 leek
• 1 (2-lb.) head cauliflower, cut into florets
• 1/4 cup plain yogurt
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper

Preparation

1. 1. Remove root, tough outer leaves, and tops from leek, leaving 1 inch of dark leaves. Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.
2. 2. Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes or until tender; drain. Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture. Remove from heat.
3. 3. Process vegetables with 1/4 cup yogurt, in 2 batches, in a food processor until smooth, stopping to scrape down sides as needed. Stir in chopped parsley and next 3 ingredients; transfer puree to a serving bowl. Serve immediately.