carrot and cauliflower mash
Ingredients:
4 large carrots, peeled and sliced
½ head cauliflower, cut into small florets
2 cans chicken broth
2 Tbsp butter
salt and pepper
Directions:
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