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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes. | 2. Add cauliflower, potatoes, milk and salt and bring to a simmer. | 3. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil. | 4. Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.). | 5. If serving warm, reheat gently and serve with a drizzle of walnut oil. | 6. If serving cold, chill in the refrigerator before serving (also with walnut oil). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
leek	1		sliced	54.29	12.5935	1.335	0.267
purple potato	3	cups	peeled quartered	-	-	-	-
cauliflower floret	3 1/2	cups		-	-	-	-
milk	4	cups		595.36	46.6528	30.744	31.9152
kosher salt	1/2	teaspoon		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
walnut oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.