Cauliflower, Carrot, and Parsnip Puree
Ingredients
The vegetables
-
¾
lb
parsnips
-
⅔
lb
carrots
-
1½
lb
cauliflower florets
-
4
stalks
green garlic
-
½
onion
onion
The liquids and fats
-
3
tablespoons
butter or ghee
-
1
tablespoon
butter or ghee
-
½
cup
organic chicken broth
-
½
cup
water
The seasonings
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Instructions
- Melt three tablespoons of butter or ghee in a large stock pot over medium heat.
- Chop the parsnips, carrots, cauliflower, garlic, and onion.
- Add the chopped vegetables, broth, and water into the pot and bring to a boil.
- Once boiling, lower the heat and simmer covered for 25-30 minutes until the vegetables are mushy.
- Add salt, pepper, and the last tablespoon of butter or ghee.
- Puree everything with an immersion blender and enjoy.
Nutrition Facts (estimated)
Servings
6
Calories
187
Total fat
11g
Total carbohydrates
22g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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