Description
This creamy, nutty parsnip puree is an ideal side dish that pairs well with various meals. It has a light and fluffy texture, perfect for both everyday meals and special occasions.
Ingredients
Scale
- 5 medium parsnips (1 pound), peeled and chopped into 1-inch pieces
- 1 medium cauliflower (2 pounds), broken into pieces, including the cores
- 5 cloves roasted garlic
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon fresh lemon juice
- ½ to 1 teaspoon sea salt
- 1 heaping teaspoon minced rosemary
- Freshly ground black pepper, to taste
Instructions
-
Prepare the Vegetables:
- Bring a large pot of salted water to a boil.
- Add the parsnips and cauliflower to the boiling water.
- Boil for 10 to 12 minutes, or until the vegetables are fork-tender.
- Drain well and transfer to a blender.
-
Add Flavors:
- To the blender, add the roasted garlic, olive oil, lemon juice, ½ teaspoon of salt, and a pinch of black pepper.
- Blend until smooth, using a blender baton to push down the contents if needed.
- If the mixture is too thick, add a little water or broth sparingly until smooth.
-
Season and Finish:
- Taste and adjust the seasoning, adding more salt if necessary.
- Transfer the puree to a serving bowl.
- Stir in the minced rosemary while the puree is still warm.
- Drizzle with a little more olive oil and add additional black pepper if desired.
- Serve: Serve the parsnip puree hot as a creamy, comforting side dish.
Notes
- Roasting Garlic: Roasting garlic in advance can save time. You can store any extra roasted cloves in the freezer for future use.
- Consistency: Adjust the consistency of the puree carefully with water or broth to maintain a smooth, thick texture.
- This puree can be served alongside roasted meats, grilled vegetables, or as a comforting side for a cozy meal.
Nutrition
- Serving Size: /4 of the total recipe
- Calories: 140kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg