This unassuming and simple side dish is surprisingly extraordinary. A lot of fancy words for a vegetable puree, right? Well after one bite of my Carrot & Cauliflower Purée you’ll be saying the same thing. Simply cook the vegetables in boiling water until tender and then puree with a touch of stock and ricotta cheese in a food processor until creamy. The natural starch of both vegetables gives the dish a lovely texture, and the slight sweetness of the carrots combined with the cauliflower is a match made in heaven.
(To view this recipe, click on the blue title of the blog post above*)
Carrot & Cauliflower Purée
Ingredients:
- 4 cups of cauliflower florets
- 4 carrots, cut into 1-inch pieces
- Salt and pepper
- ½ cup vegetable (or chicken) stock
- ¼ cup whole milk ricotta cheese
- Snipped chives, for serving
Directions:
- Bring a pot of water to a boil. Add in the cauliflower florets and the cut carrots. Cook for approximately 10 minutes, or until tender. Drain and place the vegetables in the bowl of a food processor.
- Season with ½ teaspoon of salt and a grinding of black pepper. Add in the stock and ricotta cheese; puree until smooth. Garnish for snipped chives.
Tagged: carrot, carrot and cauliflower puree, cauliflower, chives, puree, ricotta cheese, side, side dish, vegetable stock, vegetables, vegetarian
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