Holiday Root Vegetable Puree

Classy, creamy comfort food

I like to think of this as a classy comfort food alternative to mashed potatoes.

Root vegetables have more flavor and nutrition than starchy spuds as well. This recipe is open to many variations, so have fun. You can mix and match with rutabagas, turnips, carrots, yams, parsnip, etc. This one is my personal fave of the moment.

  • 1 bunch organic carrots, scrubbed and chopped
  • 4 smallish parsnips, scrubbed and chopped (the more slender parsnips have a better flavor)
  • 1 small (or half a large) rutabaga, scrubbed and chopped
  • 2 tbsp. fresh squeezed OJ
  • 1 tbsp. coconut butter (indulgent) or olive oil
  • pinch or 2 ground nutmeg
  • 1 tsp. dried thyme (optional, but nice)
  • Celtic salt to taste
  • optional: this one is also really good with a tsp. or 2 of grated fresh ginger

Steam the carrots, rutabaga and parsnips until tender.

Place into a food processor with all the other ingredients and process using the “s” blade until reaches desired smoothness. Season to taste.

Serve with a garnish of chopped parsley or cilantro. Enjoy this as a beautiful and delicious side dish with a holiday (or any) meal.

Note: I’ve also added carmelized or roasted onions to the puree . . .

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