Buttery Pureed Carrots and Cauliflower
1 head of cauliflower (cored and cut into florets)
1-1/2 pounds of carrots (ends trimmed, peeled and cut into 1/2 inch rounds)
4 ounces butter
2 teaspoons sea salt
1 teaspoon black pepper
*optional: fresh minced herb of choice
Steam both the cauliflower and carrots until fork tender, but not mushy. Drain thoroughly and then transfer the steam veggies into a food processor and puree until smooth. Set aside.
Melt the butter in a small pan over medium-low heat until butter starts to turn a nice golden brown. This greatly enriches the flavor profile of the butter. IMMEDIATELY remove from heat so that you don’t burn the butter and stir the butter along with the sea salt and black pepper into the pureed veggie mixture until well blended. Transfer into a serving bowl and top with an optional garnish of fresh minced herbs. Makes about 6 servings.