Low Carb Creamy Vegetable Puree
Indulge in the silky goodness of this Low Carb Creamy Vegetable Purée—a wholesome, nutrient-packed dish that’s perfect for keto diets or anyone seeking a healthy, comforting side. Loaded with cauliflower, zucchini, and broccoli, this recipe blends fiber-rich vegetables into a velvety and flavorful purée, enhanced by the smooth richness of cream cheese and unsweetened almond milk. Garlic sautéed in butter adds a savory depth, while fresh parsley offers a vibrant finishing touch. Ready in under 40 minutes, this low-carb masterpiece is ideal for weeknight dinners or as a standout accompaniment at any gathering. Whether you’re looking for a gluten-free option or simply a lighter alternative to traditional starch-heavy sides, this creamy purée promises to deliver both taste and satisfaction.
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Recipe Information
Ingredients
- 500 grams cauliflower
- 1 zucchini
- 200 grams broccoli florets
- 250 ml unsweetened almond milk
- 100 grams cream cheese
- 30 grams unsalted butter
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Begin by preparing the vegetables: cut the cauliflower into small florets, slice the zucchini into rounds, and separate the broccoli into florets.
Peel and finely chop the garlic cloves.
In a large saucepan, melt the unsalted butter over medium heat. Add the chopped garlic and sauté until fragrant, about 1-2 minutes.
Add the cauliflower, zucchini, and broccoli to the saucepan. Stir to coat the vegetables in butter.
Pour in the unsweetened almond milk and bring to a simmer.
Cover the saucepan and cook the vegetables for 15-20 minutes until they are very tender.
Remove the saucepan from the heat and add the cream cheese.
Using an immersion blender or a standard blender (in batches if necessary), blend the vegetables until smooth and creamy.
Season the puree with salt and black pepper to taste.
Return the puree to the saucepan to reheat gently, stirring continuously until warmed through.
Serve immediately, garnished with fresh parsley.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 27.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 805 mg | 62% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
