How to make
Divide the cauliflower into small pieces and chop or blend it into a blender.
Peel the potatoes and cut them into small cubes. Their maximum size should be 1 cm.
The leeks are cut into thin circles. It is best to only use the white part, so if your stalk is smaller, use another stalk in addition to it.
Pour the fresh milk over the vegetables, add salt and butter and cook, while stirring frequently, for 30 minutes.
Once they're cooked, add nutmeg powder and blend everything until you have a smooth mixture.
The cauliflower puree is ideal as a stand-alone appetizer or as a garnish for meat dishes.
Enjoy your meal!
