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A bowl containing a puree of cauliflower and carrot.
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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


  • 4 tablespoons ghee or fat of choice divided
  • ¾ pound parsnips about 5 medium parsnips, coarsely chopped
  • pound carrots about 2 large carrots, coarsely chopped
  • 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


  • 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!


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