INGREDIENTS
8 cauliflower florets
8 broccoli florets
1 tablespoon vegetable oil
1 medium-sized carrot, thinly sliced
1 tablespoon butter
1/2 teaspoon sugar
1/4 cup (65 ml) chicken stock
2 rosemary sprigs
1/2 cup (110 grams) heavy cream
Salt
Pepper

PREPARATION
Add water n a large pan, add salt and bring it to a boil.
Add the broccoli and cauliflower and boil them until they are completely cooked and tender.
Heat the vegetable oil in a skillet over medium heat. Add the sliced carrot, butter, and a slight hint of sugar.
Mix until the butter and sugar are melted, then add half of the chicken stock.
Add the rosemary sprigs and continue cooking until the carrot is tender. Remove the rosemary.
Add all of the veggies into your food processor. Pour the heavy cream and the remaining chicken stock. Season with salt and pepper.
Blend everything into a smooth cream. If necessary, add some more chicken stock.

Enjoy! 😊


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