1small bulb celery rootpeeled, and cut into medium cubes
3medium parsnipspeeled, and cut into medium chunks
1medium onioncut into medium chunks
3tablespoonsghee or unsalted buttersub coconut oil for AIP
Salt and pepper to tasteleave out pepper for AIP
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.