Description
This parsnip puree is a creamy, nutty side dish that pairs beautifully with a variety of meals. Its light, fluffy texture makes it a great option for special occasions or a comforting everyday side.
Ingredients
Scale
- 5 medium parsnips (1 pound), peeled & 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. 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 minutes
- Cook Time: 40 minutes
- Category: side dish
- Method: Boiling, Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg