Parsnip Puree
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.96 out of 5 stars
(48)
Ingredients
6-8 servings
- 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, 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
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Preparation
Step 1
Tip: Roast the garlic in advance and store any extra cloves in the freezer.
Step 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.
Step 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.
Step 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.
Step 5
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Chef's notes
Like all the best fall side dishes, this parsnip puree reheats perfectly. Just blend it, store it in the fridge, (give it a stir) and reheat it when you’re ready to serve! Make it up to two days in advance.
