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Cauliflower and Mushroom Pureé
Cauliflower and Mushroom Pureé
(from Dr. Atkins' Quick and Easy Diet Cookbook)
1 1/2 cups cauliflower -- chopped
2 tablespoons olive oil
2 tablespoons butter
1 1/2 cups mushroom -- sliced
2 tablespoons heavy cream
salt and pepper -- to taste
1 small onion -- finely chopped
Brings 2 qts. of salted water to a boil in a large saucepan.
Add the cauliflower and cook for 6 minutes. Drain and set aside.
Meanwhile, heat the oil and butter in a large skillet over medium-high
heat until the foam subsides.
Add the onions to the skillet and sauté for 5 minutes.
Add the mushrooms and sauté, stirring occasionally, for about 5 minutes.
Transfer the cauliflower and the mushroom mixture to a food processor.
Add the cream, salt and pepper, and puree for 1 minute or until smooth.
Cook the pureé in a saucepan over low heat, stirring occasionally, for 3 minutes,
or until it is heated through.
Serve immediately.
Total Grams: 14.5
Per serving: (2) 7.3
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
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