Cauliflower Puree In Carrot Nest
Published November 20, 1993
- Total Time
- 30 minutes
- Rating
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Ingredients
2 heads cauliflower, broken into florets
1 cup milk
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter
2 tablespoons peanut or vegetable oil
3 pounds carrots, cut in 1 ⅜-inch-long matchsticks
1 teaspoon fresh rosemary leaves, chopped
2 teaspoons sugar
Sprig of rosemary to decorate
Nutritional analysis per serving (8 to 10 servings)
21 grams carbs; 9 milligrams cholesterol; 149 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 6 grams fiber; 642 milligrams sodium; 4 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cauliflower florets and the milk in a large saucepan. Cook, covered, until tender (about 5 to 10 minutes). Drain, reserving the milk. Puree the cauliflower in a food processor, using enough milk to make a smooth puree. Season with salt and pepper; keep warm.
- Step 2
Melt butter with oil in large pan. Add carrots, rosemary leaves, sugar, salt and pepper and cook for about 15 to 20 minutes, stirring frequently, until carrots are caramelized.
- Step 3
To serve, place carrots in round serving dish, making a large well in the center for the cauliflower puree. Put the puree in the center. Decorate with rosemary sprig and serve.
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