|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)|
|1/8 tsp||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.