Cauliflower-Potato Puree

Served with Easy Braised Brisket (recipe to follow)

COMFORT FOOD!  Combine 2 cups chopped cauliflower florets and 1 cup cubed peeled Yukon gold potato with 1 cup water and 1/2 cup fat-free, lower-sodium chicken broth in a saucepan.  Bring to a boil, cover, and reduce to simmer.  Cook until potato is tender (about 6 minutes).  Remove from heat and let stand, uncovered, 10 minutes.  Pour the mixture into a blender or food processor, add 1/2 teaspoon salt, 1-1/2 tablespoon butter and 1/8 teaspoon crushed red pepper.  Blend until smooth and serve.  (Makes about 4 servings, 1/2 cup each)

Per serving:  80 calories, 3g fat (2g sat), 2g protein, 12g carb, 350mg sodium

From Real Simple magazine


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