Carrot and Cauliflower Puree

By courtneyepowell

Ingredients

• Kosher salt and fresh ground black pepper
• 1 med head cauliflower, cored and cut into florets
• 1 1/2 lbs carrots, unpeeled and cut into 1 inch chunks
• 4 oz good salted butter

Details

Servings 5

Preparation

Step 1

Bring a large pot of water to a boil.

Add 2 T salt and cauliflower and boil 20 mins until cauliflower is very tender. Remove cauliflower to a bowl using a slotted spoon. Add carrots to the boiling water and cook another 20 mins until very tender. Drain carrots and add them to the cauliflower. (Boil them separately, light colored vegetables first since they might not cook in the same amount of time.)

Place vegetables into a food processor and puree.

Meanwhile, melt the butter in a small (8-inch) saute pan over med-low heat and cook until the milk solids in the pan turn golden brown. Watch the butter carefully because it will turn black very quickly! Whisk the browned butter plus 2 t salt and 1 t pepper into vegetable puree. Taste for seasonings, reheat over low heat and serve hot.