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27
additional couple of minutes. Add the broth and an additional ½ tea-
spoon of the salt and increase heat. Allow liquid to come to a boil and
then reduce heat so that the liquid is just simmering.
4. Simmer for about 20 minutes, until the cauliflower is tender.
5. Once tender, use the blending shaft to purée. Blend on Low and
gradually increase to High, about 1 to 2 minutes. If the soup seems
too thick, add additional broth or water until desired consistency is
achieved.
6. Taste and adjust seasoning as desired. Garnish with a sprig of fresh
dill when serving.
Nutritional information per serving (about 1 cup):
Calories 76 (30% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 991mg • calc. 53mg • fiber 4g
Mashed Sweet Potatoes
A staple on most holiday tables, this dish can be made a day ahead and
then reheated before serving.
Makes 5 cups
3 pounds sweet potatoes (or yams), peeled and cut into
1- to 2-inch pieces
1 tablespoon pure maple syrup
(optional – use if you like extra-sweet potatoes!)
1 teaspoon kosher salt
Pinch freshly ground black pepper
½ teaspoon ground cinnamon
Pinch freshly ground nutmeg
1. Put the sweet potatoes into a stockpot with enough water to cover.
Bring to a boil over medium-high heat and cook until very tender.
Drain and return the sweet potatoes to the pot.
2. Using the blending shaft, blend the potatoes on Low, using a gentle
up-and-down motion. Add the remaining ingredients and gradually
increased speed to High until ingredients are incorporated and mix-
ture is smooth.
3. Taste and adjust seasoning as desired; serve warm.
Nutritional information per serving (about ½ cup):
Calories 117 (1% from fat) • carb. 27g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 303mg • calc. 80mg • fiber 4g
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