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.