Carrot and Parsnip Puree
Ingredients
-
⅔
pound
parsnips, peeled and coarsely chopped
-
1
pound
carrots, peeled and coarsely chopped
-
2
stalks
green garlic, thinly sliced (or garlic cloves)
-
½
onion
coarsely chopped
-
4
tablespoons
ghee, avocado oil, olive oil, or fat of choice
-
½
cup
organic chicken stock
-
½
cup
water
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Instructions
- Coarsely chop the parsnips, carrots, and onion, and slice the garlic.
- Melt 3 tablespoons of ghee in a large saucepan over medium heat.
- Add the chopped vegetables, chicken stock, and water to the pan.
- Bring the mixture to a boil, then reduce heat to low and simmer covered for 25-30 minutes.
- Once the vegetables are soft and tender, use an immersion blender to puree the mixture.
- Add the remaining tablespoon of ghee and season with salt and pepper to taste.
- Blend again until smooth and serve.
Nutrition Facts (estimated)
Servings
6
Calories
169
Total fat
11g
Total carbohydrates
18g
Total protein
2g
Sodium
20mg
Cholesterol
0mg
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