This Carrot & Cauliflower Puree is a smooth and creamy side dish, perfect for complementing a variety of meals. It combines fresh vegetables with olive oil for a delicious flavor.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Cauliflower | 1 head | |
Carrot | 3 | medium |
Yellow Onion | 1/2 | |
Olive Oil | 2 tbsp | extra virgin |
Olive Oil | 1 tsp | extra virgin |
Salt | 1 tsp | |
Chicken Stock | 1/4 cup | or vegetable stock |
PREPARATION
Prep the vegetables.
Cut the cauliflower and peeled carrots into 1” pieces. Small dice the yellow onion half. In a medium sized pot over medium heat, add 1 tsp of olive oil. When warm, add the onion and cook until lightly golden, 3 minutes. Next add the carrots, stir well and cook 2 minutes. Add the cauliflower and continue cooking 5 minutes. Season with the salt and add the stock. Cover and let cook 20 minutes until all of the vegetables are very soft.
Remove from the heat.
Using a stick blender (a food processor also works fine here, I just love the ease of pureeing right in the pot), puree the vegetables until smooth. Add 2 TB of olive oil and continue to puree until well incorporated. That’s it!