Trilogy Purée
Trilogy Puree is about to become mashed potatoes worst enemy. A far healthier, tastier, companion to all your main dishes, and a great base to create numerous other toppings.
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
We love this dish as a side item paired with a rich protein, but it also becomes a base for several other dishes. Used as a topping in our Cast Iron Shepherd's Pie, and as the gravy base in our Sausage Gravy and Biscuits.
Tried this recipe?Let us know how it was!