Creamy Vegetables Puree w/ Bone Broth (paleo. keto. low carb. gf)
/
RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT
Serves 2-4
This is super quick and easy to whip up and it’s versatile, I just chuck in whatever veggies are left over from the week with fresh greens and sometimes herbs from the garden… it’s really a ‘choose your own adventure’ kind of dish.
The bone broth adds extra nutrients, protein, gut loving and a depth of flavour along side the creaminess of the butter, you could use homemade bone broth which you could then simmer your veggies in the bone broth and reduce the liquid down until the veggies are cooked then blitz too.
It’s a great side dish as well as a tasty way to get extra veggies into little ones or adults too.
Ingredients:
1 broccoli
1/2 cauliflower
1 zucchini
1 bunch greens, use kale, silverbeet, spinach
2 tbs bone broth concentrate, I use Gevity Rx
2 tbs grassfed butter
Salt & pepper to taste
OPTIONAL
garlic
chilli
fresh herbs
lemon zest
splash of olive oil or truffle oil
Method:
Chopped all the vegetables and steam except the bunch of greens, once cooked add cooked vegetables to a blender along with chopped greens, butter, bone broth concentrate, salt and pepper and blend until desired consistency.
Or if you have a thermomix add the the chopped vegetables and butter (except greens) and cook on temperature 90 for approximately 5-10 minutes, the larger the vegetables are chopped the longer it takes to cook. Cook until vegetables are just soft then add chopped greens, bone broth concentrate, salt and pepper and blitz until desired consistency.
My favourite is served with a good splash of olive oil or truffle oil, lemon zest and chilli flakes.
Enjoy x