Mashed Scallion Cauliflower
By BCVH
Per serving: Cal. 99; Pro. 3 g; Carb. 9 g; Fiber 4 g; Chol. 0 mg; Fat: Sat. 1 g; Trans. 1 g; Mono. 2 g; Poly. 3 g
- 6
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Ingredients
- 1 head cauliflower, cut into florets about 3 cups
- 1 cup chopped fennel
- 1/2 cup butter-milk
- 2 scallions, sliced
- 1 tsp. marjoram
Preparation
Step 1
In a saucepot over high heat, bring cauliflower, fennel and enough salted water to cover to a boil. Reduce heat; simmer 5 min. Drain. Using hand masher or potato ricer, mash vegetables. Stir in butter-milk, scallions and marjoram.
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