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Parve
Easy
4 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Use this versatile puree under steak or fish for a sophisticated plate, or top it with some salty garnishes for a side dish you’ll remember. Bon Appetit!
1 head of organic cauliflower or equivalent amount of rutabagas, turnips, or carrots, broken into even pieces
Meyer lemon zest – no more than three peels
3-4 cups blended oil (see note)
salt, to taste
Place organic cauliflower, rutabaga, turnips or carrots (broken into even pieces) into a pot. Add some Meyer lemon zest – no more than three peels. Cover with blended oil.
Cover the pot with some parchment paper. Slowly raise heat until water lightly bubbles. Cook until fork tender, approximately 10–18 minutes. Remove with slotted spoon or spider strainer. (Reserve oil for another usage.)
Blend vegetables in a blender. Slowly add oil about 1/4 cup of leftover oil just to smooth out the puree. Add salt to taste.
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