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Recipe of the Month – Cauliflower, Carrot, and Parsnip Puree



Sick of regular mashed potatoes – try this recipe from

  • 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


1) Melt three tablespoons of butter in a large stock pot over medium heat and chop up  veggies and garlic

2) Dump the veggies, broth, and water into the pot and wait until it comes to a boil.

3) Lower the heat and simmer the covered pot for 25-30 minutes until the vegetables are mushy.

4) Add salt, pepper, and the last tablespoon of butter and puree everything with a blender

That’s it! Check out the original post (that has many pictures!) at:


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