Post by Loupy on Mar 7, 2015 23:40:43 GMT -7
Carrot and Cauliflower Rice with Browned Butter
From: Kristen @ www.slenderkitchen.com/
Over Christmas my Aunt made the most delicious cauliflower and carrot dish. Seriously. Everyone was going back for seconds. For weeks after, I tried to recreate it at home until I finally asked her the secret sauce and learned about the brown butter. That is the full 4 oz. of browned butter from a Ina Garten recipe. Since that wasn’t going to work for a healthy recipe, I set out to make a lightened up version that still incorporated brown butter, just not so much. I also made it as a rice but the original recipe calls for a mash. Either is delicious.
Servings: 6
Ingredients
1 medium cauliflower, chopped
1 lb. carrots, peeled and chopped
2 tbsp. butter
Salt and pepper
Instructions
Pulse the cauliflower and carrots in a food processor until in small rice like pieces.
Add to a pot with 1/4 cup of water and cook until tender on low heat, about 6-8 minutes.
For mash, boil the carrots and cauliflower for 20 minutes until tender.
Drain and mash.
Melt the butter in a small pan over medium low heat.
Cook until it is just golden brown.
Watch carefully because it goes from browned to burnt quickly.
Add the browned butter to the rice or mash. Season well with salt and pepper.
Nutritional Information:
Serving Size: 2/3 cup
89 calories,
4g of fat,
12g of carbohydrates,
4g of fiber,
3g of protein,
6g of sugar
Weight Watchers® PointsPlus®: 2 *
* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
From: Kristen @ www.slenderkitchen.com/
Over Christmas my Aunt made the most delicious cauliflower and carrot dish. Seriously. Everyone was going back for seconds. For weeks after, I tried to recreate it at home until I finally asked her the secret sauce and learned about the brown butter. That is the full 4 oz. of browned butter from a Ina Garten recipe. Since that wasn’t going to work for a healthy recipe, I set out to make a lightened up version that still incorporated brown butter, just not so much. I also made it as a rice but the original recipe calls for a mash. Either is delicious.
Servings: 6
Ingredients
1 medium cauliflower, chopped
1 lb. carrots, peeled and chopped
2 tbsp. butter
Salt and pepper
Instructions
Pulse the cauliflower and carrots in a food processor until in small rice like pieces.
Add to a pot with 1/4 cup of water and cook until tender on low heat, about 6-8 minutes.
For mash, boil the carrots and cauliflower for 20 minutes until tender.
Drain and mash.
Melt the butter in a small pan over medium low heat.
Cook until it is just golden brown.
Watch carefully because it goes from browned to burnt quickly.
Add the browned butter to the rice or mash. Season well with salt and pepper.
Nutritional Information:
Serving Size: 2/3 cup
89 calories,
4g of fat,
12g of carbohydrates,
4g of fiber,
3g of protein,
6g of sugar
Weight Watchers® PointsPlus®: 2 *
* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
