posted by syzygy 12-09-102 8:53 AM
Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Puree
1 1/2 teaspoons olive oil
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/4 pounds peeled baby carrots
1 1/4 pounds sugar snap peas, trimmed
Cauliflower-Leek Puree:
6 cups 1-inch pieces cauliflower
1 cup chopped leeks (white and pale green parts only)
1 cup canned chicken broth
Fill large skillet with enough water to measure /4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée.
For puree: Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor.
Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, covered, in microwave before serving.)
Serves 8.
Bon Appétit
December 1998