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
Freshly-ground black pepper
- Melt 3 T of the ghee in a large stock pot or Dutch oven over medium heat.
- Peel your parsnips and carrots, and coursely chopped them. The carrot chunks should be slightly smaller than the parsnip pieces.
- Roughly chop the cauliflower florets.
- Throw all the veggies into the pot. Add thinly sliced leeks (white parts only) and peeled garlic cloves, too.
- Add the chicken broth and water, and bring the contents to a boil.
- Lower the heat and simmer the covered pot for 25-30 minutes, or until the vegetables become soft and mushy.
- Season with salt and pepper to taste.
- 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).
- Once a rough-and-chunky texture develops, add the remaining tablespoon of ghee.
- 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.
- Serve immediately or save it for later – this reheats beautifully.