Description
This creamy parsnip puree is a nutty, flavorful side dish that pairs beautifully with various meals. Its light and fluffy texture makes it perfect for special occasions or a comforting everyday addition to your table.
Ingredients
Scale
- 5 medium parsnips (about 1 pound), peeled and chopped into 1-inch pieces
- 1 medium cauliflower (about 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. Boil for 10 to 12 minutes, or until fork-tender. Drain well and transfer to a blender.
- Add Flavors: Add the roasted garlic, olive oil, lemon juice, ½ teaspoon salt, and a pinch of black pepper to the blender. Blend until smooth, using a blender baton to push down the contents if needed. If the mixture is too thick, add a bit of water or broth sparingly to achieve a smooth consistency.
- Season and Finish: Taste and adjust seasoning with additional salt if necessary. Transfer the puree to a serving bowl and stir in the minced rosemary while still warm. Drizzle with a little more olive oil, add additional black pepper if desired, and serve hot.
Notes
- Roasting Garlic: Roasting garlic in advance can save time. Store any extra roasted cloves in the freezer for future use.
- Consistency: Adjust the consistency with water or broth carefully to ensure the puree remains thick and creamy.
- Prep Time: 10 mins
- Cook Time: 40 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg