Parsnip Puree

Parsnip Puree

from loveandlemons.com
Side Dish
50 min

This parsnip puree has a delicious nutty flavor and light, fluffy texture. We love it as a healthy holiday side dish.

Ingredients

  • 5 mediumparsnips (1 pound) (peeled & chopped into 1-inch pieces)
  • 1 mediumcauliflower (2 pounds) (broken into pieces, including the cores)
  • 5 clovesroasted garlic
  • 2 tablespoonsextra-virgin olive oil (more for drizzling)
  • ½ tablespoonfresh lemon juice
  • ½ teaspoonsea salt
  • 1heaping teaspoon minced rosemary
  • freshly ground black pepper (to taste)

Directions

  1. 1

    Tip: roast the garlic in advance and store any extra cloves in the freezer.

  2. 2

    Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.

  3. 3

    Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.

  4. 4

    Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.