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

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

Details

Servings 6

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.