Brown butter carrots with walnuts & cauliflower sauce Recipe

Brown butter carrots with walnuts & cauliflower sauce

Vegetables with a delightful rustic twist - by Kerrie Worner

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The perfect use for those gorgeous bunches of Dutch carrots!

Ingredients

450g (about 9) small carrots

300g (about 6) small purple carrots

1 cup milk

1 clove garlic, peeled

500g cauliflower, trimmed, cut into florets

Sea salt flakes & cracked black pepper, to season

70g butter

2 tsp fennel seeds

½ cup walnuts, roughly chopped

2 tsp brown sugar

Sumac, to serve

Tip: Small carrots can be found prepackaged in Coles or you can use Dutch heirloom carrots left whole.

Method

Wash carrots and cut in half lengthways. Cook orange and purple carrots in separate saucepans of boiling water until tender. Drain.
Meanwhile, bring milk and garlic to the boil in a medium saucepan. Add cauliflower and boil, covered, until tender. Season, then puree with 20g of
butter using a hand-held stick mixer in a pot or a food processor. Transfer to a serving bowl. Cover to keep warm.
Heat remaining butter in a large non-stick frying pan over a medium-high heat until foaming. Add carrots and seeds. Cook, stirring for 5-7 minutes
or until lightly golden.
Add walnuts and sugar. Cook, stirring for a further 2 minutes. Arrange on a serving plate. Just before serving, sprinkle sumac over cauliflower sauce.

Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.