Ghee (UK Farm) Grass Fed

These Ghee Roasted Sweet Potatoes are caramelised and flavoured with fresh, fragrant thyme and rosemary. They are paleo, simple, and make a mouth-watering potato dish.

Ingredients

• 4 medium organic sweet potatoes.

• 3 tablespoons melted Ghee.

• 1 sprig rosemary.

• 6 sprigs thyme.

• ½ teaspoon Ancient Purity Celtic Sea Salt.

• Heavy pinch Ancient Purity Mountain Pepper Leaf.

• 1 tablespoon melted Ghee (for serving.)

• 1 tablespoon finely chopped rosemary (for serving.)

• 1 teaspoon finely chopped thyme (for serving)

Preparation

• Preheat the oven to 425 degrees. Oil or line a sheet pan with foil. Roughly peel and chop the sweet potatoes into equal chunks. In a large bowl, toss the potatoes with the melted Ghee, Celtic Sea Salt, Mountain Pepper Leaf, thyme, and rosemary sprigs.

• Roast for 35-40 minutes, until cooked through and starting to brown.

• Gently stir half-way through.

• Immediately out of the oven, drizzle the potatoes with an additional tablespoon of melted ghee and sprinkle the chopped rosemary and thyme on top.

• Remove the rosemary and thyme sprigs that were baked with the potatoes.

• Serve warm.

TIP: Placing the Ghee Roasted Sweet Herby Potatoes in the 'Cotula' Energy Bowl might energise the food. Foods put into this stunning bowl will be intensified in its biological valences and will develop a more flowery bouquet.

Rutabaga have a culinary history in northern Europe, especially in Scandinavia, but they’re also very familiar along the Atlantic coast of the northern US and Canada – wherever you find people who need to survive harsh winters, you can probably find some rutabagas.

Nutritionally speaking, the rutabaga is most notable for its fairly high concentration of Vitamin C, but it also contains substantial amounts of other nutrients like B vitamins, potassium, manganese, and fibre. With just over 11 grams of carbohydrate in 1 cup, rutabagas have roughly half the carbohydrates of potatoes, making this a good alternative for diabetics and others who need to keep their carbs lower. But even the carb-friendly guests at the table will enjoy the unique taste and bright colour of this mash, whether or not they can guess what’s in it!

Ingredients

• 450 grams carrots, peeled and chopped.

• 450 grams rutabaga, peeled and chopped.

• 4 tablespoons Ghee.

• 1 tablespoon fresh parsley, minced.

• Ancient Purity Celtic Sea Salt and freshly ground black pepper to taste.

Preparation

• Place the carrots and rutabaga in a large saucepan and cover with filtered water.

• Bring to a boil and reduce to a simmer; then cover and let simmer for 20 minutes or until the vegetables are really soft.

• Drain the water.

• Mash the carrots and rutabaga with a potato masher; add the Ghee and season to taste.

• Serve and sprinkle with fresh parsley on top.

Here is how to roast veggies with Grass-Fed Ghee as an alternative to oil or butter. The veggies turn out so buttery and mouth-watering! This easy recipe is paleo, vegetarian, and gluten-free.

Ingredients

• Chop up about 6 cups of vegetables.

• You can use Brussels sprouts, sweet potatoes, regular potatoes, broccoli, cauliflower, or any vegetable that is fairly hearty.

• If you mix the veggies, try using the ones that have similar cooking times.

Preparation

• Melt the Grass-Fed Ghee.

• You can do this in the microwave or on the stovetop.

• Then, just toss your chopped veggies with the UK Farm Ghee.

• Add a little Celtic Sea Salt and pepper and pour the veggies onto a baking sheet.

• Bake the vegetables for about 40 minutes, or until they are starting to get brown, but aren’t burned. Serve warm, with your favourite cooked protein.

TIP: You can also steam vegetables and then put some Ghee on top (as you would with butter). Decrease the cooking time to about 20 minutes if you use an air-fryer.