Cauliflower and Carrot Puree
Ingredients
-
4
tablespoons
ghee or butter
-
1
large
cauliflower
-
3
large
carrots
-
½
medium
onion
-
2
cloves
garlic
-
¼
cup
organic chicken broth
-
¼
cup
water
-
to taste
Kosher salt
-
to taste
freshly ground pepper
-
splash
heavy cream (optional)
Instructions
- Chop the vegetables and melt 3 tablespoons of ghee in a large stock pot over medium heat.
- Add the vegetables, broth, and water to the pot.
- Once boiling, cover the pot, reduce heat to low, and simmer for 25-30 minutes until softened.
- Ensure the pot does not dry out during cooking.
- Add the remaining tablespoon of ghee, heavy cream, salt, and pepper.
- Blend everything with an immersion blender until smooth.
Nutrition Facts (estimated)
Servings
6
Calories
138
Total fat
11g
Total carbohydrates
9g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
You might also like