Root Vegetable and Cauliflower Puree

Credit for this recipe goes to the amazing Michelle Tam of Nom Nom Paleo. Do yourself a favor and download her app (by the same) name right this instant. You won’t regret it! She is a culinary genius and her food is beyond delicious. This puree is a great stand-in for mashed potatoes, and offers an amazing creamy texture that you wouldn’t associated with vegetables. I serve it beside any protein, as a based for chili, even reheated with breakfast.


4 T ghee, divided

5 medium parsnips

2 large carrots

1 small cauliflower head

2 large leeks, white parts only, thinly sliced (a regular onion will also work)

4 garlic cloves

1/2 cup chicken stock

1/2 cup water

Kosher salt

Freshly-ground black pepper


  1. Melt 3 T of the ghee in a large stock pot or Dutch oven over medium heat.
  2. Peel your parsnips and carrots, and coursely chopped them. The carrot chunks should be slightly smaller than the parsnip pieces.
  3. Roughly chop the cauliflower florets.
  4. Throw all the veggies into the pot. Add thinly sliced leeks (white parts only) and peeled garlic cloves, too.
  5. Add the chicken broth and water, and bring the contents to a boil.
  6. Lower the heat and simmer the covered pot for 25-30 minutes, or until the vegetables become soft and mushy.
  7. Season with salt and pepper to taste.
  8. Use an immersion blender to puree the vegetables. (You can use a food processor or blender instead, but with an immersion blender, you’ll have less equipment to wash).
  9. Once a rough-and-chunky texture develops, add the remaining tablespoon of ghee.
  10. Puree until thick and smooth – but don’t liquefy the mixture completely. Remember:  this is supposed to have the texture of mashed potatoes, not soup.
  11. Serve immediately or save it for later – this reheats beautifully.