Ghee is clarified butter. When butter is boiled, the milk proteins and milk solids are removed. It’s a staple in traditional Indian cooking and Ayurvedic medicine, plus ghee is rich in beneficial fats that can reduce your risk of cardiovascular disease, support digestion and help you maintain a healthy weight.
As a Cooking Oil for High-Heat Cooking: There are a lot of cooking oils we can choose and one of our favorite ways to use ghee is for high-heat cooking methods like stir-frying, sautéing or roasting. Start off by melting a tablespoon in you pan and add more as needed.
Melted Over Steamed Or Roasted Vegetables: Butter on veggies can go a long way, particularly when it comes to getting kids to eat more of them. Try drizzling melted ghee over them instead.
Whole Food Frostings: Get ready to drool – one of the unique ways to use ghee is in frosting! Many typical frosting recipes involve butter to make them creamy and fluffy, but you can certainly try ghee instead.
Spread On Baked Goods: Spread ghee all over your gluten-free bread, gluten-free crackers, muffins or other baked goods. It works well for either sweet or savory recipes!
Mashed Potatoes or Mashed Root Vegetables: Add flavor and creaminess to your mashed potatoes with ghee. If you’re following a Paleo-style diet or are skipping potatoes, use it to mash up your root vegetables like parsnips, carrots, celery root, turnips, cauliflower, and more!
Carrots and Rutabaga Mash Recipe:
1 lb. carrots, peeled and chopped;
1 lb. rutabaga, peeled and chopped;
4 tbsp. ghee;
1 tbsp. fresh parsley, minced;
Place the carrots and rutabaga in a large saucepan and cover with 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.