Skillet Cauliflower, Carrot, and Parsnip Puree
- Yield 6 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Skillet Cauliflower, Carrot, and Parsnip Puree sits in the Snacks section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 4 tablespoons ghee or fat of choice, divided
- ¾ pound parsnips, about 5 medium parsnips, coarsely chopped
- ⅔ pound carrots, about 2 large carrots, coarsely chopped
- 1½ pound cauliflower florets, about 1 small head of cauliflower, coarsely chopped
- 4 garlic cloves, or green garlic stalks thinly sliced
- ½ onion, coarsely chopped
- ½ cup chicken broth
- ½ cup water
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Melt three tablespoons of ghee or butter in a large stock pot over a medium burner and chop up your veggies, garlic, and onion.
Dump the veggies, broth, and water into the pot and wait until it comes to a boil.
Once boiling, lower the heat and gently bubble the covered pot for 25-30 minutes or until the vegetables are mushy.
Tip in salt, pepper, and the last tablespoon of ghee or butter and puree everything with an immersion blender. Enjoy!
