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Cauliflower, Carrot, and Parsnip Puree

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Tonight, I decided to fiddle with my carrot and parsnip puree recipe and toss in some cauliflower. Why mess with a good thing? Well, I picked up some cute baby cauliflower heads at the Mountain View Farmers’ Market…

…and I was feeling wild and crazy.  I could’ve ended up with a pot of grossness but, luckily, my tinkering led to another yummy mashed potato substitute.

Here’s what I gathered to make enough mash for 6 people:

  • 3 tablespoons butter or ghee, plus 1 tablespoon of butter or ghee
  • 3/4 lb parsnips (or about 5 medium parsnips), coarsely chopped
  • 2/3 lb carrots (or about 2 large carrots), coarsely chopped (slightly smaller than parsnips)
  • 1 1/2 lb cauliflower florets (or about 1 small head of cauliflower), coarsely chopped
  • 4 green garlic stalks, thinly sliced or 4 whole garlic cloves
  • 1/2 onion, coarsely chopped
  • 1/2 cup organic chicken broth
  • 1/2 cup water
  • Kosher salt
  • Freshly ground pepper

Here’s how I made it:

Basically, I followed the same steps as I did with the carrot and parsnip puree recipe. If you’re too lazy to click on the link, here are the steps again.

I melted three tablespoons of butter in a large stock pot over medium heat and chopped up my veggies…

…and alliums.

I dumped the veggies, broth, and water into the pot and waited until it came to a boil.

I lowered the heat and simmered the covered pot for 25-30 minutes until the vegetables were mushy.

I added salt, pepper, and the last tablespoon of butter and I pureed everything with my immersion blender.

This puree is pretty tasty. It’s a good compromise for peeps who find the carrot and parsnip puree a little too sweet and the cauliflower puree too bland.


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