Name: Parsnip Puree
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 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)

Ingredients

6 serv.

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)

Instructions

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