Vegetable Purée Saves The Day! (2024)

5 from 2 votes

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Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

• 2cupspeeled sliced carrotsabout 1/4 inch thick
• 1cupchicken broth
• 1/3cupclarified butterbutter or ghee
• Garnish with chopped chives if desired

1. Place a small sauce pan on cooktop on high heat.

2. Add broth and carrots.

3. Bring to a boil, then lower to a simmer.

4. Cook until carrots are soft (8 minutes or so)

5. As carrots cook broth will evaporate quite a lot.

6. When carrots are soft remove from heat.

7. Pour into food processor or mixer, add butter or ghee and process till smooth.

8. Season with sea salt and fresh pepper to taste.

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9. Garnish with chopped chives if desired

5 from 2 votes

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Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

• 5cupscauliflowerleaves and core removed, cut into small florets
• 6Tclarified butterbutter, or ghee, room temp (Whole 30 use Clarified butter or ghee)
• ⅓Cupchicken stockheated
• Sea salt and freshly ground pepperto taste
• Garnish with chopped chives if desired

1. Instructions

2. Place two inches of water in vegetable steamer. Place cauliflower in steamer.

3. Turn on high heat.

4. Steam cauliflower till a fork goes in easily, usually 10-12 minutes.

5. Carefully place cauliflower into food processor or mixing bowl, add heated broth and butter, clarified butter or ghee. Process or mix until smooth, scraping down sides of processor if needed. Serve and garnish with chopped chives if desired. That's it!

5 from 2 votes

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Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

• 4large sweet potatoespeeled and cubed
• ⅓cupbutterclarified butter or ghee (whole 30 use clarified butter or ghee)
• 1/3cupchicken broth
• sea salt and pepper to taste
• garnish with chopped chives if desired

1. Place a large pot of water to boil.

2. Peel sweet potatoes and cut into 1"cubes. When water is boiling, carefully add potatoes.

3. Boil for 15 minutes or until a fork goes in easily.

4. When potatoes are soft, strain into a colander.

5. Place potatoes in food processor or mixing bowl. Add butter, clarified butter or ghee and broth.

6. Mix well. Add sea salt and pepper to taste.

7. Garnish with chopped chives if desired

8. Serve.

5 from 2 votes

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Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

• 2cupspeeledsliced parsnips (about 1/4 inch thick)
• 1cupchicken broth
• 1/3clarified butterbutter or ghee (Whole 30 use clarified butter or ghee)

1. Place a small sauce pan on cooktop on high heat.

2. Add broth and parsnips.

3. Bring to a boil, then lower to a simmer.

4. Cook until carrots are soft (5-8 minutes)

5. As parsnips cook, broth will evaporate quite a lot. No worries!

6. When parsnips are soft remove from heat.

7. Pour into food processor, add butter or ghee and process till smooth.

8. Season with sea salt and fresh pepper to taste.

5 from 2 votes

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Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

• 3cupsbutternut squashpeeled, cubed and roasted
• olive oil
• sea salt
• freshly ground pepper
• 1/2-3/4cupchicken brothdepending on how you like the consistency
• 1tablespoongheebutter or clarified butter

1. Preheat oven to 400 and place oven rack in upper third of oven. Place parchment paper on a cookie sheet and set aside.

2. Peel butternut squash with a "y" peeler. Scoop out seeds, slice and cut into ½" cubes.

3. Place squash on a parchment covered rimmed cookie sheet, drizzle with olive oil, toss. Use enough oil that all squash is glistening with oil.

4. Sprinkle with sea salt a pepper.

5. Place in oven and roast for 40 minutes.

6. Remove from oven. Allow to cool for 3 minutes. Add to processor or mixing bowl with broth and clarified butter, butter or ghee and process/mix until smooth. If needed add more sea salt or pepper.