Carrot and Cauliflower Puree

Make it Ahead Cookbook by Ina Garten, 2014

Carrot and Cauliflower Puree
Carrot and Cauliflower Puree

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium head cauliflower, cored and cut into florets

  • 1-1/2

    lbs. carrots, unpeeled and cut into 1-inch chunks

  • 4

    oz. salted butter

  • salt and pepper

Directions

1. Bring a large pot of water to a boil. 2. Add 2 tbsp. salt to water and the cauliflower. Boil for 20 min. until very tender. Remove to a bowl using slotted spoon or strainer. 3. Add carrots to the boiling water & cook 20 min. until very tender. Drain carrots and add to cauliflower. 4. Place a food mill fitted with the medium disc over a large saucepan and process the vegetables into the pan. (I use my food processor. But it has to be done in batches. You might try mashing with a potato masher and then blend in your Vitamix. Or just use the Vitamix...you want this to be very smooth.) 5. Melt the butter in a small saute pan over medium-low heat and cook until the milk solids in the pan turn golden brown. Watch carefully because it will turn black very quickly. 6. Whisk the butter plus 2 tsp. salt and 1 tsp. pepper into the vegetable puree. 7. Reheat over low heat and serve hot. Note: You can prepare this dish completely and refrigerate it for up to 4 days. (When I do this I reheat in the oven.)

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