Cauliflower and Carrot Puree

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 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)

Here’s how I made it:

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!