Parsnip and Cauliflower Purée

Name: Parsnip and Cauliflower Purée
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 tablespoon olive oil; 2 lb cauliflower trimmed stems and florets cut into 1 1 2 inch pieces; 8 ounce parsnips peeled and cut into large dice; 1 medium garlic clove smashed; 2 teaspoon kosher salt plus more as needed; white pepper; 1.5 Cup whole milk

TASTElist

Without any butter or cream to mask them, the sweet flavors of parsnip and cauliflower come through in this easy, comforting side dish. It’s a healthy alternative to the usual mashed potatoes served with braised short ribs or seared lamb chops. This dish was featured as part of our 5 Recipes for Fall Ingredients. Game plan: This purée can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm, stirring occasionally, in a covered saucepan over low heat.

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Ingredients

number of servings

2 tablespoon olive oil Added to
2 lb cauliflower trimmed stems and florets cut into 1 1 2 inch pieces Added to
8 ounce parsnips peeled and cut into large dice Added to
1 medium garlic clove smashed Added to
2 teaspoon kosher salt plus more as needed Added to
white pepper Added to
1¹⁄₂ Cup whole milk Added to

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Nutritional values and price

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Directions

20 min.

1. Step

Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.

2. Step

Add the milk and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.

3. Step

Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.

February 3, 2023