I am always looking for an easy way to enjoy my autumn vegetables. One of my favorite ways is roasted because it adds a nutty crunch. I even like them pureed in a creamy soup. But what about the in between texture? Maybe you don’t want soup but you’re also too lazy to chew. Happens to the best of us. This smooth yet filling side dish is a perfect accompaniment to a warm autumn meal.
This would make a perfect paleo Thanksgiving vegetable side dish. Pin it!
As usual the ingredient list contains a basic ingredient list – no more than 10 common delicious items!
- 1 turnip
- 2 sweet potatoes
- 4 carrots
- 1 celeriac AKA celery root (about 1.5 lb)
- 1 yellow onion
- 2 cloves garlic
- 1/2 – 1 tsp freshly grated ginger
- 5 sprigs rosemary
- 1 cup vegetable stock
- 2 tbsp ghee or olive oil
- Sea salt to taste
(above picture is missing rosemary sprigs!)
Peel all vegetables and cut off the tough skin of the turnip and celeriac. Chop all vegetables in equal sized cubes. About 1-2 inches.
Toss veggies in olive oil, grated ginger, and salt. Lay flat on a baking sheet. Add sprigs of rosemary evenly within the pan of veggies. (note above photo is missing this because apparently cooking with a camera around your neck causes you to forget photos!).
Roast in 375 degree oven for 35-40 minutes or until all veggies are soft and tender. It’s nearly impossible to overcook it because you’re gonna smash it all together anyways.
When soft, remove from the oven. Pick out the rosemary and discard (or save for other yummy soups or meats). Add to food processor or blender with ghee or olive oil. I used a hand blender for mine. Gradually add vegetable stock until you reach your desired consistency. I like mine hearty and thick, but still creamy enough so it doesn’t stick to the roof of your mouth when you eat it.
This meal is friendly to the following diets: autoimmune protocol, Whole30, vegan, dairy free, and of course paleo!
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