Carrot and Cauliflower Puree

In the winter time I frequent the Costco vegetable section on a regular basis, and two of the things that I always have on hand over the winter months (defined by me by when my fall CSA ends and when my spring CSA begins) are carrots (the Costco bag is ten pounds, which is a lot of carrots) and a bag of cauliflower. The carrots keep beautifully for months, but the cauliflower can becomes a little unattractive if not used within the first few weeks, and that is where this recipe comes in handy.  To use up cauliflower that has lost its appeal.  It is simple and delicious.

3/4 lb. cauliflower
1 lb. carrots
2-4 Tbs. browned butter
salt and pepper to taste

Cut the cauliflower and carrots up into small pieces, about 1-2" in size.  Boil a pot of water with some salt to season, and cook the cauliflower until tender, scoop it out, then cook the carrots.  They should be soft but not falling apart, which takes about 7-10 minutes.  While this is going on brown the butter in a small saucepan. It will froth up, and develop brown bits on the bottom of the pan--when that happens it is done.  This is the key ingredient in this dish.  It gives it both it's flavor and it's richness, which is complimented by the nuttiness of the cauliflower and the sweetness of the carrots.  Put them all into the bowl of a food processor and puree, adding salt and pepper to taste.  The dish can be served right then, or put in an oven proof casserole dish and heated up.  This is adapted from an Ina Garten recipe that had far more butter in it.  The flavor is sublime and a little bit addictive.  Great with a roast chicken.