Cauliflower, Parsnip, Carrot Puree

Vegetables cooking....

Puree!!!

Whipped this up to accompany roasted chicken. Try it out. It makes a great side dish. 


Ingredients
- 1 head of cauliflower (chopped)
- 3 parsnips  (peeled and chopped)
- 3 carrots (peeled and chopped)
- 1/2 yellow onion chopped
- 4 cloves of garlic ( peeled and sliced)
- 1/2 cup chicken broth
- 1/2 cup of water
- generous sprinkle of salt and pepper
- 2 tablespoons ghee


1. Prepare all vegetables. 
2. Melt ghee in dutch oven on stove top.
3. Toss in vegetables, water, broth, salt and pepper. 
4. Bring to boil for 2-3 minutes, reduce heat and cook covered for 25 - 30 minutes. 
5. Puree in a food processor in batches.