Cauliflower and Carrot Puree
- Yield 6 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Cauliflower and Carrot Puree sits in the Snacks section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 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, skippable
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Cut up your veggies and melt 3 tablespoons of ghee in a large stock pot over a medium burner.
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 gently bubble until softened (25-30 minutes). Make sure your pot doesn’t dry out!
Tip in another tablespoon of ghee, a splash of heavy cream, salt, and pepper and blitzed everything with an immersion blender until smooth.
