Cauliflower, Yam, and Carrot Puree

Cauliflower, Yam, and Carrot Puree


  • 1 yam, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 small cauliflower
  • 4 garlic cloves
  • 1/2 onion, coarsely chopped
  • 1/2 cup chicken or beef broth (extra liquid from rope vieja is excellent in this)
  • 1/4 cup water
  • 3 tablespoons coconut oil or cooking fat
  • salt and pepper


  1. Cook veggies in coconut oil in large dutch oven or stock pot for a couple minutes until fragrant. Season.
  2. Add broth and water and bring to boil. Lower heat and let simmer 25 minutes until vegetables are soft.
  3. Transfer to blender or food processor to puree in batches or use immersion blender.


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