Cauliflower Puree In Carrot Nest

Name: Cauliflower Puree In Carrot Nest
Total time: 30 min
Yield: 8 to 10 servings
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 3/8-inch-long matchsticks; 1 teaspoon fresh rosemary leaves, chopped; 2 teaspoons sugar; Sprig of rosemary to decorate

By Moira Hodgson

Total Time: 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Giving Vegetables a Special Holiday Zing

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Ingredients

Yield:8 to 10 servings

2heads cauliflower, broken into florets
1cup milk
Coarse salt and freshly ground pepper to taste
2tablespoons unsalted butter
2tablespoons peanut or vegetable oil
3pounds carrots, cut in 1⅜-inch-long matchsticks
1teaspoon fresh rosemary leaves, chopped
2teaspoons sugar
Sprig of rosemary to decorate

Ingredient Substitution Guide

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.