Get the Recipe:
Cauliflower and Carrot Puree
Ingredients
- 2 tbsp butter or ghee
- 1/2 head cauliflower, roughly chopped
- 1-2 carrots, depending on how sweet you want it, peeled & roughly chopped
- 1 tsp minced garlic
- 1/2 onion, roughly chopped
- 3/4 cup chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- Additional butter or ghee for serving
Instructions
- In a large stock pot, melt the butter or ghee over medium high heat. Add all remaining ingredients and stir to combine.
- Bring the broth to a boil and reduce heat to medium low to simmer. Cover and let simmer for about 20 minutes, or until veggies are soft. Remove from heat.
- Using an immersion blender, blend veggies and broth until all is combined and pureed. If you don’t have an immersion blender, pour cooked ingredients into a blender in batches until all is pureed.
- Serve hot with a little more butter or ghee on top. Enjoy!
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