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Creamy P.C Puree


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.

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