Showing posts with label Cauliflower and Carrot Puree. Show all posts
Showing posts with label Cauliflower and Carrot Puree. Show all posts

Saturday, November 12, 2016

Join our "Eat Your Rainbow Challenge"!

By Victoria Abbott aka Mary Jane and Victoria Maffini

Read to the end to find out about our challenge and GIVEAWAY!  It's easy and worth it!


I don’t know about you, but it’s once again time for me to face the music and improve my health. The secret for that challenge will be veggies. If I want to be healthy and energetic, I have to eat lots of  veggies at every meal.  Let me be clear: the rest of the plate shouldn’t be triple chocolate cake.

I love vegetables, but, face it, they take a bit of planning and prep. And it’s very easy to fall into a boring selection of ‘same old, same old’.  The secret of keeping it fresh, interesting and balanced is to eat all the colors of veggies.

I'm looking to party!  I wonder if Miss Carrot is free to join me?

All to say, my next few posts will be on how to inject variety and ramp up flavor to eat vegetables at their most delicious, without adding a cup of sugar, a handful of flour or a deep-fryer. Of course, that all might be tasty too, but I won’t be doing it.

So over the next four months, I’ll be working toward a better weight and improved blood sugar with my posts here on Mystery Lovers Kitchen, and I hope you’ll be part of my solution. But I don’t intend to give up flavor or enjoyment.  For every recipe, I’ll ask you to come by and offer your own tips and preferences, or just a comment.  At the end, everyone who has commented will have their names in a hat and will be eligible for the ‘grand veggie prize. Every post, I’ll put your names in if you comment. The more often you come by, the more chances you have. Don’t forget your email addies!  

You’ll see the prize after the recipe, although that’s a prize in itself. 

Kicking off the challenge we have two old friends to help us:  Cauliflower and Carrots. Kind of plain folks, but you can dress them up.  And when they team up with brown butter sauce, hang on to your hat:  they are happening in a whole new way.  Talk about Cinderella veggies.

This recipe is adapted from one of my favorite chefs: the brilliant but accessible Ina Garten.  I have all her books and I use them.  I adapted this one from Make It Ahead and used some of our own favorite techniques and I assume you’d be putting your own stamp on it too.  

 So here’s: 

 

Carrot & Cauliflower Purée

Ingredients: 
1 medium head cauliflower, core removed and cut into florets
1 ½ pounds carrots, scraped and chopped into ‘coins’.
4 ounces butter
Juice of one small lemon
¼ fresh parsley chopped
Sea salt and pepper to taste

Directions:
We used our pasta cooker to boil the cauliflower, because the strainer insert made it easy to reuse the water for the carrots. If you were in a hurry, you could have two pots boiling, but then you’d have to wash them.






















Bring water to a boil, add cauliflower and cook for 18 - 20 minutes, until tender.  Remove from water and then add carrots to same water.  Cook for about 20 minutes.  Return cauliflower to the water to for one or two minutes to reheat, if you are serving this right away.  Otherwise, just strain the carrots. 

Return drained veggies to pot.
Melt the butter in a small sauté pan over medium low heat until it turns golden brown.  


  Don’t let it burn! Add parsley and lemon and heat through.  

Use an immersion blender to purée the veggies.  




 Then add the brown butter and lemon sauce.  Season with sea salt and pepper.  This was so good that we couldn’t stop eating it.  And yet, it was full of vitamins.

Transfer to a heatproof serving bowl or dish. 


It makes quite a bit so you will have veggies for a couple of meals or for a good-sized group. It reheats beautifully.  Really, the butter is spread over quite a few servings, so I decided to relax about it because  still met my goals for the week. 


We hope you enjoy it as much as we did at our house.
Here’s the grand prize: a beautiful leaf serving dish, for your own veggies. Any color of the rainbow will look beautiful served on it!  Can you just imagine how they will pop?
 

Hope to hear from you. Bring your tips.


The veggie loving duo known as Victoria Abbott is a collaboration between Mary Jane Maffini and her artist daughter, Victoria Maffini.



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