INGREDIENTS
2 cups
diced cauliflower (or 4 if you're skipping the sweet potato)
2 cups
diced Japanese sweet potato
15 cloves
garlic, peeled
3
sprigs fresh rosemary
1
bay leaf
2 tsp
salt, more to taste
1/2 tsp
nutmeg
1/4 cup
bacon fat (ghee or tallow)
4 cups
bone broth