Mashed Cauliflower And Carrots Recipes

Steps:

• Bring vegetables and broth to boil in saucepan; simmer on medium-low heat 15 min., stirring occasionally.
• Drain vegetables, reserving 2 Tbsp. broth. Place vegetables in medium bowl. Add cream cheese, garlic, rosemary and pepper; beat with mixer until creamy, gradually adding reserved broth.

Steps:

• Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Steps:

• In a large saucepan, bring 1 in. water to a boil. Add cauliflower; cook, covered, until very tender, 8-12 minutes. Drain., Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

Steps:

• Heat oil in a medium-sized pot with a tight fitting lid over medium high heat. Add onions and carrots and fry until onion is transparent, about 2 minutes.
• Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
• In the meantime peel potatoes and cut into 1 inch dice. Add to carrots,cover, bring to a boil again and cook over low heat for 30 minutes until vegetables are completely soft and almost all liquid has evaporated.
• If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.
• Mash vegetables with a masher.
• Add milk gradually, beating with a whisker until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.
• Add butter, salt, cayenne and nutmeg to taste.
• If using fried bacon bits, mix one half into vegetables and sprinkle other half on top.

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

Steps:

• Combine potatoes, garlic, and enough cold water to cover by 1 inch in a large pot. Add 1/2 teaspoons salt; cover and bring to boil. Uncover, reduce heat, and cook until potatoes are tender when pierced with tip of small knife, about 25 minute Remove pot from heat. With slotted spoon, transfer potatoes to colander; drain and let stand until cool enough to handle.
• Meanwhile, discard all but 1 inch cooking liquid from pot and return to boil. Put cauliflower in steamer basket. Set over boiling cooking liquid. Cover tightly and steam cauliflower until very tender, about 10 minutes. Remove steamer basket from pot; discard cooking liquid.
• Remove potato skins. Working batches, press potatoes and cauliflower through potato ricer into warm pot. Stir in buttermilk, remaining 1/2 teaspoons salt, and pepper. Set pot over low heat and cook, stirring frequently, until mixture is heated through, about 3 minutes.
• If making ahead, let mixture cool completely. Transfer to large microwavable bowl. Cover with plastic wrap and chill up to one day. To serve, turn back one section of plastic wrap to vent. Microwave on High until hot, 4 - 5 minutes, stirring once halfway through microwaving time.
• Before serving, stir in chives.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
• Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
• Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.