Skip to content

Creamed Cauliflower

4 C onions, chopped
1 clove garlic, quartered
4 stalks celery, chopped
4 bay leaf
1 tsp nutmeg
1 L sodium-reduced chicken stock
4 head cauliflower, chopped
1 L milk
2 tsp each salt and pepper
1/2 C chopped fresh chives

In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 L water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.
Puree with hand blender. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: