Parsnip Puree

Name: Parsnip Puree
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 to 8 as a side
Ingredients: 5 medium parsnips (1 pound); 1 medium cauliflower (2 pounds); 5 cloves roasted garlic; 2 tablespoons extra-virgin olive oil; ½ tablespoon fresh lemon juice; ½ to 1 teaspoon sea salt; 1 heaping teaspoon minced rosemary; freshly ground black pepper

User Reviews

5.0

156 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 to 8 as a side
Course
Side Dish
Cuisine
American

Parsnip Puree

Iris Warren

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This parsnip puree has a delicious nutty flavor and light, fluffy texture. We love it as a healthy holiday side dish.

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Ingredients

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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Instructions

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