Asparagus Carrots And Red Bell Peppers With Cauliflower Leek Puree
|Chopped leeks||1 Cup (16 tbs) (White Part Only)|
|Chicken broth/Vegetable broth||1 Cup (16 tbs) (Plus Up To 1/4 Cup More If Needed)|
|Freshly ground black pepper||To Taste|
|Red bell peppers||3 Large|
|Fresh asparagus spears||1 1⁄2 Pound (Thin)|
|Fresh baby carrots||1 1⁄2 Pound, peeled and trimmed|
|Olive oil||1 Tablespoon|
To Make Puree: Chop cauliflower florets into 1-inch pieces.
Measure out 6 cups and save rest for another purpose.
Place in a microwavesafe pie plate with leeks and 1 cup broth.
Microwave, covered, on high (100%) for 10 to 15 minutes, or until very soft.
With slotted spoon, remove vegetables to a food processor with the metal blade and process until pureed.
Add broth and puree until smooth, about 1 minute.
If too thick to spoon, add additional chicken broth until mixture is the consistency of mashed potatoes.
Season to taste with salt and pepper.
(Puree may be refrigerated overnight.) To Cook Vegetables: Halve, seed, and slice peppers into strips, 3/8 inch wide by 1 1/2 inches long.
Break tough stems off asparagus and cut diagonally into thirds.
In a large skillet, bring 1 inch salted water to a boil.
Add carrots, cover, and cook over high heat for 4 to 5 minutes or until barely tender.
Place pepper strips over carrots and top with asparagus.
Cover and cook 3 minutes more, or until asparagus are crisp-tender.
Remove from heat to a colander.
Sprinkle with ice and run under cold water to stop the cooking.
Blot dry. (Vegetables may be refrigerated overnight. Bring to room temperature before reheating.)