Vegetable Purée Saves The Day!

Vegetable purée is underrated. Yup that is what I said. Not used nearly enough. Vegetable Purée is a healthy, easy side dish that adds a little ‘fancy’ to the plate and if you are on a Paleo/ Whole 30 plan it can create interest and alleviate boredom. That is why I say Vegetable puree can save the day!

Vegetable Puree Saves the Day!

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We make cauliflower puree regularly and love it, but recently we added carrot, butternut squash, sweet potato and parsnip to our repertoire! The carrot and sweet potato purées are sweet, the butternut squash is rich and savory, the parsnip is subtle and creamy and the cauliflower tastes, looks and feels like mashed potatoes! Serve with your choice of protein and a green salad and you have a delectable, healthy dinner! I save left overs for lunch the next day. (Find this steak recipe here)

Vegetable Puree Saves the Day!

Only Three Ingredients:

Vegetable purée is very easy to make and only contains three ingredients: the vegetable of your choice, butter, clarified butter or ghee, and chicken stock. Now I am just going to give you a word of advice, homemade chicken stock makes all the difference. (my recipe below) But if you just aren’t down with that use store bought.

Vegetable Puree Saves the Day!

 

The Recipes: Carrot, Cauliflower, Sweet Potato, Parsnip and Butternut Squash Purée

Tips and what you will need: a food processor, hand mixer or potato masher, chicken broth (my homemade recipe here). If on Whole 30 you will need clarified butter or ghee (store bought or make your own) For Butternut squash puree you will need a “Y” peeler, and a good knife ! See how to handle a butternut squash here.

 

Sweet Potato Purée

Prep

Cook

Total

Yield 4

Ingredients

  • 4 large sweet potatoes, peeled and cubed
  • ⅓ cup butter, clarified butter or ghee (whole 30 use clarified butter or ghee)
  • 1/3 cup chicken broth
  • sea salt and pepper to taste
  • garnish with chopped chives if desired

Instructions

  1. Place a large pot of water to boil.
  2. Peel sweet potatoes and cut into 1″cubes. When water is boiling, carefully add potatoes.
  3. Boil for 15 minutes or until a fork goes in easily.
  4. When potatoes are soft, strain into a colander.
  5. Place potatoes in food processor or mixing bowl. Add butter, clarified butter or ghee and broth.
  6. Mix well. Add sea salt and pepper to taste.
  7. Garnish with chopped chives if desired
  8. Serve.

Courses side dish

 

Cauliflower Purée

Prep

Cook

Total

Yield 4

Ingredients

  • 5 cups cauliflower, leaves and core removed, cut into small florets
  • 6 T clarified butter, butter, or ghee, room temp (Whole 30 use Clarified butter or ghee)
  • ⅓ Cup chicken stock, heated
  • Sea salt and freshly ground pepper, to taste
  • Garnish with chopped chives if desired

Instructions

  1. Instructions
  2. Place two inches of water in vegetable steamer. Place cauliflower in steamer.
  3. Turn on high heat.
  4. Steam cauliflower till a fork goes in easily, usually 10-12 minutes.
  5. Carefully place cauliflower into food processor or mixing bowl, add heated broth and butter, clarified butter or ghee. Process or mix until smooth, scraping down sides of processor if needed. Serve and garnish with chopped chives if desired. That’s it!

Courses Side dish

Carrot Purée

Prep

Cook

Total

Yield 2 -3

Ingredients

  • 2 cups peeled sliced carrots (about 1/4 inch thick)
  • 1 cup chicken broth
  • 1/3 cup clarified butter, butter or ghee
  • Garnish with chopped chives if desired

Instructions

  1. Place a small sauce pan on cooktop on high heat.
  2. Add broth and carrots.
  3. Bring to a boil, then lower to a simmer.
  4. Cook until carrots are soft (8 minutes or so)
  5. As carrots cook broth will evaporate quite a lot.
  6. When carrots are soft remove from heat.
  7. Pour into food processor or mixer, add butter or ghee and process till smooth.
  8. Season with sea salt and fresh pepper to taste.
  9. Garnish with chopped chives if desired

Courses side dish

Roasted Butternut Squash Purée

Prep

Cook

Total

Yield 6

Ingredients

  • 3 cups butternut squash, peeled, cubed and roasted
  • olive oil
  • sea salt
  • freshly ground pepper
  • 1/2-3/4 cup chicken broth (depending on how you like the consistency)
  • 1 tablespoon ghee, butter or clarified butter

Instructions

  1. Preheat oven to 400 and place oven rack in upper third of oven. Place parchment paper on a cookie sheet and set aside.
  2. Peel butternut squash with a “y” peeler. Scoop out seeds, slice and cut into ½” cubes.
  3. Place squash on a parchment covered rimmed cookie sheet, drizzle with olive oil, toss. Use enough oil that all squash is glistening with oil.
  4. Sprinkle with sea salt a pepper.
  5. Place in oven and roast for 40 minutes.
  6. Remove from oven. Allow to cool for 3 minutes. Add to processor or mixing bowl with broth and clarified butter, butter or ghee and process/mix until smooth. If needed add more sea salt or pepper.

Courses Side dish

Parsnip Purée

Prep

Cook

Total

Yield 4

Ingredients

  • 2 cups peeled, sliced parsnips (about 1/4 inch thick)
  • 1 cup chicken broth
  • 1/3 clarified butter, butter or ghee (Whole 30 use clarified butter or ghee)

Instructions

  1. Place a small sauce pan on cooktop on high heat.
  2. Add broth and parsnips.
  3. Bring to a boil, then lower to a simmer.
  4. Cook until carrots are soft (5-8 minutes)
  5. As parsnips cook, broth will evaporate quite a lot. No worries!
  6. When parsnips are soft remove from heat.
  7. Pour into food processor, add butter or ghee and process till smooth.
  8. Season with sea salt and fresh pepper to taste.

Courses Side dish

 

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Whole 30, grain free, gluten free, dairy free living

12 thoughts on “Vegetable Purée Saves The Day!

  1. Great puree ideas! I still do a lot of veg purees having a smaller kiddo in the house – it is just easier for her to eat mashed sweet potatoes than veggie sticks! I want to try the parsnips! I haven’t don’t that before.

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