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.
Time to make Cauliflower and Carrot Puree!
Serves 6
Ingredients:
- 4 tablespoons ghee or butter
- 1 large 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)
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I chopped up my veggies…
… and melted 3 tablespoons of ghee 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 ghee, heavy cream, salt, and pepper and blitzed everything with my immersion blender…
…until smooth.
I think I just like the texture of baby food…
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Cauliflower and Carrot Puree
Ingredients
- 4 tablespoons ghee or fat of choice divided
- 1 large cauliflower cut up into florets
- 3 large carrots cut into small chunks
- ½ medium onion coarsley chopped
- 2 garlic cloves minced
- ¼ cup organic chicken broth
- ¼ cup water
- Splash of heavy cream optional
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Chop up your veggies and melt 3 tablespoons of ghee in a large stock pot over medium heat.
- Drop the veggies, broth, and water into the bubbling fat. When the liquid starts to boil, cover the pot, turn down the heat to low, and let everything simmer until softened (25-30 minutes). Make sure your pot doesn’t dry out!
- Add another tablespoon of ghee, a splash of heavy cream, salt, and pepper and blitzed everything with an immersion blender until smooth.
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