carrot and cauliflower mash

Categories: Veggies and Sides, Posted by Sandy Bergsten


4 large carrots, peeled and sliced

½ head cauliflower, cut into small florets

2 cans chicken broth

2 Tbsp butter

salt and pepper



Place carrot slices and cauliflower florets in a medium saucepan. Cover with chicken broth. Bring to a boil. Reduce to a simmer and cover until just tender about 10-15 minutes.

Drain taking care to reserve the broth.

Return the drained vegetables to the empty saucepan. Add the butter, pinch of salt and two generous grinds from a pepper mill along with 3 tablespoons reserved broth.

Puree coarsely with a hand blender. Add more reserved broth by the tablespoon if needed. (Can be made earlier in the day, cool to room temp, cover and refrigerate. Re-heat gently over low heat, stirring frequently and adding more reserved broth if needed)


Serves 4


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