1 lb of carrots
4 tbs butter
kosher salt
juice of one lemon
You can boil the carrots, then drain or you can sous vide them (vacuum seal with butter and salt) in a water bath of 186F for 2 hours or until carrots are soft to touch. Puree in a food processor or blender. Add lemon and salt to taste.
PORK TENDERLOIN, SOUS VIDE
1 whole pork tenderloin, about 1 pound
Salt & pepper
1 teaspoon Smoked paprika
1 teaspoon mustard
1 clove garlic, minced
Sprig rosemary
3 sprigs of thyme
Olive oil
1 tablespoon butter
Add all ingredients to vacuum-sealed bag. Sous vide pork loin on 130F for 2 to 4 hours (for medium rare - I strongly recommend this temperature). Remove after cooking. Season with sea salt and pepper. Add butter to cast iron skillet over medium high heat. Add in loin, searing on all sides. Remove from skillet. Let rest for 5 minutes before slicing.
PUREE OF CAULIFLOWER
1 head of cauliflower (approximately 2 pounds)
1 cup of heavy cream
3/4 a stick of unsalted butter
salt
cayenne pepper
Preheat oven to 325F. Cut cauliflower into florets. Add to large pot of salted boiling water until tender, approximately 6 minutes. Drain cauliflower and place on cookie sheet. Put in oven for 5 minutes, to dry it out.
In saucepan, combine butter with cream and simmer just until butter is melted. Add cauliflower and cream/butter mixture to food processor or blender. Puree until smooth. Add salt and cayenne to taste.