• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News
  • My Cookbooks
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Paleo Meal Plans
  • Instant Pot Amazon Deals
  • Shop
  • Events
  • Podcast

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Cauliflower, Carrot, and Parsnip Puree

Cauliflower, Carrot, and Parsnip Puree

Jump to Recipe Print Recipe

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.

Time to make Cauliflower, Carrot, and Parsnip Puree!

Serves 6

Ingredients:

  • 3 tablespoons butter or ghee, plus 1 tablespoon of butter or ghee
  • ¾ 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 ½ lb cauliflower florets (or about 1 small head of cauliflower), coarsely chopped
  • 4 green garlic stalks, thinly sliced or 4 whole garlic cloves
  • ½ onion, coarsely chopped
  • ½ cup organic chicken broth
  • ½ cup water
  • Kosher salt
  • Freshly ground pepper

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

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.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

A bowl containing a puree of cauliflower and carrot.
Print Recipe
0 from 0 votes

Cauliflower, Carrot, and Parsnip Puree

Luckily my tinkering led to a yummy mashed potato substitute!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Dairy-free, gluten-free, paleo, Primal, Vegetarian, Whole30
Servings: 6
Calories: 187kcal

Ingredients

  • 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

Instructions

  • Melt three tablespoons of ghee or butter in a large stock pot over medium heat 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 simmer the covered pot for 25-30 minutes or until the vegetables are mushy.
  • Add salt, pepper, and the last tablespoon of ghee or butter and puree everything with an immersion blender. Enjoy!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 187kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Fiber: 7g | Sugar: 8g

15

Thrive Market   LunchBots   Real Plans
Previous Post: « Previous Post
Next Post: Paleo Eats: 3/27/11 »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out?

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Podcast Nom Nom Paleo Shirts
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A collage of the cooking steps to make Whole Roasted Cauliflower. Whole Roasted Cauliflower (Whole30, Keto, Vegan)
  • An overhead shot of a bowl of Instant Pot spaghetti squash topped with stir-fried ground pork and cilantro leaves. Instant Pot (Pressure Cooker) Spaghetti Squash
  • An overhead shot of a platter of Asian Chicken Thighs topped with sliced scallions. Asian Chicken Thighs
  • An overhead shot of a white bowl filled with Instant Pot Cheater Pork and Cabbage Stew over some cauliflower rice. Instant Pot Cheater Pork Stew (Whole30, Keto)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2021