10 | 45 | 125 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
5 min | 40 min | 4 |
1 dash | Black pepper (to taste) |
1 small | Carrots (cut into chunks) |
2 tbsp | Ghee (at room temperature) |
1 parsnip(s) | Parsnip (cut into chunks) |
1 small | Rutabaga, Swedish turnip, raw (cut into chunks) |
1 pinch | Salt (to taste) |
1/2 medium potato | Sweet potato (cut into chunks) |
1 dash | Turmeric, ground (mix with ghee for flavlour) |
1 medium | Turnip (cut into chunks) |
3 tbsp | Vegetable stock/broth (or almond milk/rice milk) |
In a medium saucepan, combine the turnips, carrots, parsnips, sweet potato and rutabaga and cover by 2" of water. Add a pinch of sea salt and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 30-40 minutes.
Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add ghee, sea salt and pepper to the puree and add liquid broth or milk if necessary to moisten.
Enjoy!
Vegetables | 1.8 |