In all honesty, this recipe is fabulous for anyone, toddler or grown up. It’s smooth, creamy and light. Pair this with fish, chicken or even a fabulous bratwurst...it goes with everything.
Creamy PC Puree:
1 medium yellow potato (or 2-3 small russet or fingerling potatoes)
1/2 a large cawliflower
4 cups chicken stock
1 tablespoons cream cheese
1 tablespoon sour cream
1/2 cup chopped parsley
1/4 cup parmesan cheese (grated)
Salt and Pepper to taste
In a saucepan bring to boil chicken broth. Peel and chop potato and add to sauce pan. Clean and chop cawliflower and add to saucepan. Salt for taste (about 1/2 teaspoon). Cook cawliflower and potato until tender. Once done, reserve 1/2 cup of stock and set aside. Drain veggies and toss them in your blender. Add remaining ingredients and blitz until smooth. If puree is a bit thick, add some of the cooking stock until you reach the desired consistency.
Serve warm. It’s fabulous.