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.

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…

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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) and Ready or Not! (Andrews McMeel Publishing 2017)!

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PRINTER-FRIENDLY RECIPE CARD

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