Cauliflower, Carrot, and Parsnip Puree
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Carrots (2/3 lb)
- Cauliflower florets (1 1/2 lb)
- Garlic stalks, green (4)
- Onion (1/2)
- Parsnips (3/4 lb)
- Canned Goods
Chicken broth, organic (1/2 cup)
- Cooking & Baking
- Kosher salt (1)
- Pepper, Freshly ground (1)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter or ghee (3 tablespoons)
Preparation
Read recipe preparation on nomnompaleo.com
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Recipe Stats
Published March 28, 2011 (1 year ago).
20 people saved this recipe.
