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Cauliflower-leek puree

Ingredients:
1 head cauliflower, separated into florets
1 leek, white and 1" green, well washed, cut into 1/2" slices
1 teaspoon salt, divided
3 tablespoons butter
3 tablespoons cream
1/8 teaspoon nutmeg (optional)
salt and pepper
Time: 30 min

Directions:
1. Cook cauliflower and leeks in lightly salted boiling water 15 minutes, until very tender. Drain; return veggies to pot and toss over high heat to thoroughly remove excess moisture.
2. Place half the vegetables in food processor with half the butter and cream. Process until smooth. Repeat with remaining vegetables, butter, and cream. Mix in nutmeg; season to taste with salt and pepper.
 
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