Purê de batata-doce e couve-flor

Ingredientes

• Water, for cooking
• 2 pounds sweet potatoes, peeled and diced (approximately 2 large sweet potatoes)
• 2 pounds cauliflower florets (one large, 3-pound cauliflower with center stalk removed will yield 2 pounds of florets)
• 4 tablespoons unsalted butter
• 3/4 cup chopped onion, small dice
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground white pepper
• 1 teaspoon kosher salt

Modo de preparo

1. 1

   Add approximately two inches of water to the bottom of a large pot with cover. Add diced sweet potatoes to the pot, then place the cauliflower florets on top of the sweet potatoes. Over high heat, bring water to a boil. Reduce to a fast simmer and cover, then cook for 10 minutes or until vegetables are tender and soft when pierced with a fork.

2. 2

   While sweet potatoes and cauliflower simmer, melt butter in a small skillet. Add diced onion, and sauté over medium heat until onions are soft and translucent, about 3 to 4 minutes. Remove from heat and set aside.

3. 3

   Once sweet potatoes and cauliflower florets are cooked through, pour into a colander. Place vegetables back in the pot and mash with a potato masher, mixing the sweet potatoes and cauliflower together.

4. 4

   At this point you have a choice – leave the sweet potatoes and cauliflower as a chunkier mash, or you can puree the mixture in a food processor like we did for a smoother texture. If leaving as a chunkier mash, stir in the butter-onion mixture and the garlic powder, white pepper and salt, mixing to combine.

5. 5

   If you want a smoother mixture, add the mashed sweet potatoes and cauliflower to a food processor along with the butter and onion mixture and seasonings. Process until smooth.

6. 6

   Serve immediately.