Easter Cauliflower, Carrot, and Parsnip Puree | Award-Winning Paleo Recipes | Nom Nom Paleo

By BClover

Ingredients

• 3 tablespoons butter or ghee, plus 1 tablespoon of butter or ghee
• 3/4 lb parsnips (or about 5 medium parsnips), coarsely chopped
• 2/3 lb carrots (or about 2 large carrots), coarsely chopped (slightly smaller than parsnips)
• 1 1/2 lb cauliflower florets (or about 1 small head of cauliflower), coarsely chopped
• 4 green garlic stalks, thinly sliced or 4 whole garlic cloves
• 1/2 onion, coarsely chopped
• 1/2 cup organic chicken broth
• 1/2 cup water
• Kosher salt
• Freshly ground pepper

Preparation

Step 1

Here’s what I gathered to make enough mash for 6 people:

I melted three tablespoons of butter in a large stock pot over medium heat and chopped up my veggies…

I dumped the veggies, broth, and water into the pot and waited until it came to a boil.

I lowered the heat and simmered the covered pot for 25-30 minutes until the vegetables were mushy.

I added salt, pepper, and the last tablespoon of butter and I pureed everything with my

immersion blender