| 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 |
