CAULIFLOWER PUREE IN CARROT NEST

Cauliflower Puree In Carrot Nest image

Provided by Moira Hodgson

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 642 milligrams, Sugar 11 grams, TransFat 0 grams