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Parsnip Puree

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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

Find it online: https://deliceflash.com/parsnip-puree/