If you haven’t noticed, I’m obsessed with making veggie purees this week. Tonight I made another one with cauliflower, carrots, onions, and garlic. I love the original recipe for garlic cauliflower mashed potatoes but with this recipe you get a healthy dose of beta carotene AND clean-up is a breeze — just one pot and the immersion blender. I’m all about the shortcuts.
Here’s what I gathered to feed 6 adults:
- 4 tablespoons of butter
- 1 large head of cauliflower, cut up into florets
- 3 large carrots, cut into small chunks
- ½ medium onion, coarsely chopped
- 2 garlic cloves, minced
- ¼ cup organic chicken broth
- ¼ cup water
- Kosher salt
- Freshly ground pepper
- Splash of heavy cream (optional)
Here’s how I made it:
I chopped up my veggies…
… and melted 3 tablespoons of butter in a large stock pot over medium heat.
Then, I dropped the veggies, broth, and water into the bubbling fat.
When the liquid started boiling, I covered the pot, turned down the heat to low, and let everything simmer until softened (25-30 minutes). Make sure your pot doesn’t dry out!
I added another tablespoon of butter, heavy cream, salt, and pepper and blitzed everything with my immersion blender…
I think I just like the texture of baby food…