Post by Loupy on Mar 7, 2015 23:50:12 GMT -7
Carrot & Cauliflower Purée
From: Ina Garten @ www.cntraveler.com/
At one of my favorite restaurants in Paris, I was served a simple carrot purée that had an elusive flavor, so I asked the waiter for the secret. He whispered that it was browned butter—what the French call beurre noisette. It was such a simple ingredient that completely transformed this vegetable purée.
Serves 5 to 6
Ingredients:
Kosher salt and freshly ground black pepper
1 medium head cauliflower, core removed, and cut into florets
1 ½ pounds carrots, unpeeled and cut into 1-inch chunks (see note)
4 ounces good salted butter, such as Président
Instructions:
Bring a large pot of water to a boil.
Add 2 tablespoons of salt and the cauliflower and boil for 20 minutes, until the cauliflower is very tender.
Remove the cauliflower to a bowl, using a slotted spoon or strainer.
Add the carrots to the boiling water and cook for another 20 minutes, until very tender.
Drain the carrots and add them to the cauliflower.
(Do them separately, light-colored vegetables first, since they might not cook in the same amount of time.)
Place a food mill fitted with the medium disk over a large saucepan and process the vegetables into the pan.
Meanwhile, melt the butter in a small (8-inch) sauté pan over medium-low heat and cook until the milk solids in the pan turn golden brown.
Watch the butter carefully because it will turn black very quickly!
Whisk the browned butter plus 2 teaspoons of salt and 1 teaspoon of pepper into the vegetable purée.
Taste for seasonings, reheat over low heat, and serve hot.
Note: I prefer “topped” carrots that are sold with the greens attached because they’re fresher and sweeter.
MAKE IT AHEAD: Prepare completely and refrigerate for up to 4 days. Reheat over low heat on top of the stove.
From: Ina Garten @ www.cntraveler.com/
At one of my favorite restaurants in Paris, I was served a simple carrot purée that had an elusive flavor, so I asked the waiter for the secret. He whispered that it was browned butter—what the French call beurre noisette. It was such a simple ingredient that completely transformed this vegetable purée.
Serves 5 to 6
Ingredients:
Kosher salt and freshly ground black pepper
1 medium head cauliflower, core removed, and cut into florets
1 ½ pounds carrots, unpeeled and cut into 1-inch chunks (see note)
4 ounces good salted butter, such as Président
Instructions:
Bring a large pot of water to a boil.
Add 2 tablespoons of salt and the cauliflower and boil for 20 minutes, until the cauliflower is very tender.
Remove the cauliflower to a bowl, using a slotted spoon or strainer.
Add the carrots to the boiling water and cook for another 20 minutes, until very tender.
Drain the carrots and add them to the cauliflower.
(Do them separately, light-colored vegetables first, since they might not cook in the same amount of time.)
Place a food mill fitted with the medium disk over a large saucepan and process the vegetables into the pan.
Meanwhile, melt the butter in a small (8-inch) sauté pan over medium-low heat and cook until the milk solids in the pan turn golden brown.
Watch the butter carefully because it will turn black very quickly!
Whisk the browned butter plus 2 teaspoons of salt and 1 teaspoon of pepper into the vegetable purée.
Taste for seasonings, reheat over low heat, and serve hot.
Note: I prefer “topped” carrots that are sold with the greens attached because they’re fresher and sweeter.
MAKE IT AHEAD: Prepare completely and refrigerate for up to 4 days. Reheat over low heat on top of the stove.
