Carrot & Cauliflower Purée Ina Garten Make It Ahead Yield: 5 - 6 servings Kosher salt and freshly ground black pepper 1 medium head cauliflower, core removed, and cut into florets 1½ pounds carrots, unpeeled and cut into 1-inch chunks 4 ounces good salted butter 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 them 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. To make ahead prepare completely and refrigerate for up to 4 days. Reheat over low heat on top of the stove.

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