Stocking Stuffers from 4th & Heart

By on December 14, 2016

Stocking Stuffers from 4th and Heart

So you’re the mom. What would you like in your Christmas stocking? How about a jar of ghee. Don’t laugh. This is a new product from 4th & Heart which is really desirable for home cooks. It’s a highly refined flavored butter to use in cooking. It can be your secret weapon. Try this recipe for Christmas dinner to accompany that roast.

If you want to go all out, add the ingredients to this dish + a print out of the recipe and you will have a very merry Christmas.

Cauliflower Mash with Truffle Salt Ghee

1 large head of yellow or white cauliflower
3 parsnips (about 3/4 lbs.)
1 cup almond, coconut, or whole milk
4 tablespoons White Truffle Salt Ghee
½ cup pumpkin seeds

Cut cauliflower into quarters. Cut parsnips into halves (no need to peel if well washed).
Lightly salt a 5-gallon pot of water. Bring to boil.

Add cauliflower and boil 5-minutes. You want it to
be soft but not fall completely apart. Remove, drain and allow to cool

Add parsnips to the same pot of boiling water. Boil 10 minutes or until soft. Remove and allow to cool.

Pour out the remaining water leaving about 1/2 cup. Place pot back on the burner and turn heat to low. Add milk.

Place cauliflower and parsnips back in the pan and allow to simmer. Bring heat up to medium. Use an immersion hand held blender to start mashing. Add ghee and mash until chunky.

Serve warm as a side dish to your holiday dinner.

4th & Heart Ghee is clarified butter that has been slowly cooked then filtered three times to create a decadent golden, lactose-free cooking oil that puts butter to shame. Infused with one-of-a-kind flavors of White Truffle Sea Salt, California Garlic, Madagascar Vanilla Bean, Himalayan Pink Salt and Original, Fourth & Heart’s grass-fed, pasture raised ghee is next level. As fantastic as it tastes, it’s health benefits are equally impressive. It’s high in butyric acid for healthy digestion, packed with vitamins A, D, E, K along with MCT’s and omega fatty acids that reduce inflammation and increase metabolism.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”