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Mashed Rutabaga Cauliflower


3 Tablespoons Ghee or butter

1-2 gloves garlic, chopped

1 head cauliflower, chopped

2 medium/large rutabagas, diced

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh thyme

1 teaspoon Himalayan salt

1/2 teaspoon black pepper

2 cups bone broth


Melt 2 Tablespoons ghee or butter and add the garlic. After about 1-2 minutes, add the cauliflower, rutabaga, and sea salt and combine well with garlic and ghee. Add the broth and bring to a boil. Reduce to simmer and allow to cook until vegetables are soft, about 25-30 minutes, stirring every so often. Once softened, remove from heat and allow to cool for a few minutes. With a hand mixer, blend vegetables until smooth. Serve topped with an extra Tablespoon of ghee and chopped thyme and parsley.

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