Recipe: Cauliflower and Carrot Puree

I know it's been a long time since my last post - but I've admittedly been traveling so much I just haven't been able to take the time to get back into my cooking. This is a very simple recipe that I've made many times before, but this is the first time I've ever written it down. This is best as a side dish with other simple comforts like grilled chicken or fish.

Cauliflower and Carrot Puree

Ingredients

1 large head of cauliflower, pulled apart into coarse florets

6 large carrots, cut into 1/2 inch chunks

1/2 large sweet onion, cut into chunks

2 cups of chicken broth

2 cups of water

6 tbsp unsalted butter

2 tsp kosher salt

1 tbsp black pepper

Directions

Place all the vegetables, chicken broth, and water into a large 6 quart saucepan. Bring heat to high and heat until boiling. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour until the vegetables are all fully tender. Remove from heat. Using an immersion blender, blend until smooth. Add butter, salt, and black pepper. Return to low heat and cook, stirring frequently, another 10 minutes until butter is thoroughly incorporated and mixture begins to thicken. Remove from heat and let cool for 10 minutes then serve.

Makes 6 - 8 side dish servings.