It's low-fat milk, not cream, that gives this delicious side dish its richness. Try it with poached, grilled or roasted salmon steaks.
Recipe information
Yield
Serves 4
Ingredients
1 tablespoon butter
2 1/2 cups (packed) coarsely chopped savoy cabbage
2 cups small cauliflower florets
1/2 cup finely chopped peeled russet potato
2/3 cup low-fat (1%) milk
Pinch of ground mace or ground nutmeg
Preparation
Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
Nutrition Per Serving
Per serving; calories
84; total fat
3 g; saturated fat
2 g; cholesterol
9 mg
#### Nutritional analysis provided by Bon Appétit
