Trilogy Purée {AIP, Whole30, Keto}
It’s a trifecta purée, a trilogy of creamy goodness. And you will want to dabble in said goodness often. Dare I say you may even prefer this over mashed potatoes. Or, you may not realize this isn’t mashed potatoes. Crazy, I know. Yet somehow it rings true. Trilogy Purée tricks you like that.
Related: See this Purée in action in our Cast Iron Shepherd’s Pie.Â
Vegetable purées are common in the Paleo community. They are an excellent alternative to mashed potatoes, maintaining the creamy texture and mouth feel, without ever being gummy. Best of all, they pack way more flavor than the starchy spud. It’s a win-win.
When we first started following  a paleo lifestyle, we consumed a lot of cauliflower mash. Even though it’s a classic, it gets old eventually. Other variations were tested, but we couldn’t find one that we really got addicted to.
Parsnip and cauliflower became our next preference, but something was still missing.
Enter celery root. The ugly, knobby, and often forgotten end of its famous top. Mostly used with white potatoes to bring out their creamy flavor and add a bit of dimension, it was an easy jump to assume it would work here.
And let me tell you, does it ever. The sweet and mild flavor make it a perfect addition to round out our mix.
Use this side as a great complement to meat or fish. Any time you would serve a meal with mashed potatoes, use the trilogy purée instead. Go on potato lovers, just give it a try.
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Trilogy Purée
Ingredients
- Special equipment - food processor
- 1 large head cauliflower cut into medium florets
- 1 small bulb celery root peeled, and cut into medium cubes
- 3 medium parsnips peeled, and cut into medium chunks
- 4 garlic cloves peeled
- 1 medium onion cut into medium chunks
- 3 tablespoons ghee or unsalted butter sub coconut oil for AIP
- Salt and pepper to taste leave out pepper for AIP
Instructions
- Fill a large stock pot with a few inches of water, fit with the steamer insert, and set on the stovetop over medium high.
- Once the water begins to boil, place all prepped vegetables into the strainer and season with salt. Cover with a lid, and reduce heat to medium low.
- Steam veggies for 20-25 minutes or until tender and easily pierced with a fork. Using a slotted spoon, transfer veggies to a food processor fitted with the chopping blade. Reserve your cooking liquid.
- Add ghee, butter, or oil, 1/2 cup cooking liquid, and season with salt and pepper. Process mixture until incorporated and smooth. Season with additional salt and pepper as needed. If your mixture is too dry, add reserved cooking liquid one tablespoon at a time and pulse to combine.
- Cover and keep warm until ready to serve.
Notes
