Cauliflower and Carrot Puree
This Paleo recipe was very simple and yet switches up a normal dish into something colorful and healthy.  Serve with a baked piece of fish or other protein.
·         4 tablespoons butter, divided
·         3 large carrots, coarsely chopped
·         1 medium head of cauliflower florets, coarsely chopped
·         4 whole garlic cloves
·         1/2 onion, coarsely chopped
·         1/2 cup chicken broth, reduced sodium
·         1/2 cup water
·         Kosher salt
·         Freshly ground pepper
Melt three tablespoons of butter into a large stock pot over medium heat and chopped up veggies. 
Add broth and water and bring to a boil.
Lower the heat and simmer, covered, for 25-30 minutes until the vegetables are soft.
Add the remaining butter and puree using an immersion blender. Salt and Pepper to Taste.
Seen served with Greek-Style Mahi Mahi


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