Root Vegetable Puree

10 45 125
Ingredients Minutes Calories
Prep Cook Servings
5 min 40 min 4
Root Vegetable Puree
Health Highlights


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.


Nutrition Facts

Per Portion

Calories 125
Calories from fat 67
Calories from saturated fat 39
Total Fat 7.4 g
Saturated Fat 4.4 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.1 g
Cholesterol 21.6 mg
Sodium 114 mg
Potassium 379 mg
Total Carbohydrate 14.7 g
Dietary Fiber 3.3 g
Sugars 5.7 g
Protein 1.4 g

Dietary servings

Per Portion

Vegetables 1.8

Energy sources


Meal Type(s)