Savory Carrot and Cauliflower Puree   

From the October/November 2015 issue
Serves 4–6

Ingredients

• 1 medium head cauliflower, cut into florets
• 3 medium carrots, peeled and chopped
• 2 TBSP coconut oil
• 1 medium shallot, chopped
• 2 garlic cloves, finely chopped
• 1 TBSP finely chopped fresh thyme
• 1/4 tsp ground or freshly grated nutmeg
• Sea salt and black pepper, to taste
• Chicken broth, as needed (optional)

Directions

1. Place 1 inch of water in the bottom of a medium pot fitted with a steamer basket.
2. Add the cauliflower and carrots.
3. Steam over