carrots

 

I love using fresh organic produce which shows off vibrant colors. This recipe of Carrot Cauliflower Puree does just that. It’s the color of a sunset, so pretty. Delicious, too. I can serve this as a side dish to any meal whether it’s breakfast, lunch, or dinner.

Carrot Cauliflower Puree (Gluten Free Recipe)

Yield 4 servings

• 1 head of cauliflower, chopped
• 2 large carrots, peeled and chopped
• 1/2 teaspoon sea salt
• 1/4 cup homemade broth (learn how to make here)
• 1/4 cup grass fed butter
• fresh organic thyme, for garnish

1. Put the cauliflower and carrots in a large, deep saute pan with about a few tablespoons of filtered water. Cook over medium heat, covered, until tender. Alternatively, you can steam them with a steamer insert like this. (I love that steamer insert because it has handles that don’t get too hot to touch, so I can simply dump the veggies into a bowl waiting with butter in it, in one quick dump.)
2. Transfer the vegetables to a food processor, fitted with the “S” blade, and add the remaining ingredients. Process to a chunky or smooth consistency, as desired.

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