Cauliflower, Carrot & Parsnips Puree

Here's a great substitute for mash potatoes those who are carb sensitive or just want a new way to prepare these veggies from the beautiful food website Nom Nom Paleo.  

Here’s what I gathered to make enough mash for 6 people:

• 4 tablespoons butter
• 3/4 lb parsnips, coarsely chopped
• 2/3 lb carrots, coarsely chopped (slightly smaller than parsnips)
• 1 1/2 lb cauliflower florets, coarsely chopped
• 4 green garlic stalks, thinly sliced
• 1/2 onion, coarsely chopped
• 1/2 cup organic chicken broth
• 1/2 cup water
• Kosher salt
• Freshly ground pepper

I melted three tablespoons of butter in a large stock pot over medium heat and chopped up my veggies…

…and alliums.

I dumped the veggies, broth, and water into the pot and waited until it came to a boil.

I lowered the heat and simmered the covered pot for 25-30 minutes until the vegetables were mushy. I added salt, pepper, and the last tablespoon of butter and I pureed everything with my immersion blender.