Cauliflower, Potato and Carrot Puree

Our weekly fruit and veg delivery from Doorstep Organics arrived today which meant we had to use up some older produce with todays dinner. We had a fair amount of cauliflower and some carrots so I decided to make a puree. I started with an idea from New Larousse Gastronomique for a carrot and parsnip puree and came up with the following:

• 200g potato
• 100g carrot
• 2 small onions
• 600g cauliflower
• 1-2 garlic cloves
• 2 cups stock (I used chicken, but I think vegetable would be better)

Loosely chop all the ingredients. Melt some butter and olive oil in a pan. Saute carrott and potato, seasoning lightly. Add onion and garlic, then cauliflower. Cook for a while then partially cover with stock and vigorously simmer with the pan loosely covered (e.g. with a wok lid). When vegies are becoming soft, remove lid and continue cooking until almost all the liquid has evaporated. Puree until smooth in a blender.

I served it with some delicious organic sausages and steamed broccoli. This would be enough for at least six, or you can refrigerate and use over a few days.