Parsnip Puree
User Reviews
5
Parsnip Puree
Description
Parsnip Puree integrates peeled and chopped parsnips with cauliflower florets boiled until tender. Roasted garlic adds depth and a gentle roasted flavor. After boiling, the vegetables and garlic are blended with extra-virgin olive oil, fresh lemon juice, salt, and black pepper until smooth and creamy. The puree is finished with minced rosemary stirred in while warm, infusing a subtle pine-like fragrance.
The puree has a creamy, velvety texture and balances the natural sweetness of parsnips with the mild flavor of cauliflower and fresh herbal notes. It uses simple ingredients and straightforward boiling and blending techniques, allowing the flavors to shine without heaviness.
This puree works well as a comforting side, particularly paired with roasted or grilled meats or vegetables. The olive oil drizzle on top adds richness and an appealing sheen.
Ingredients
- 5 parsnip peeled & chopped into 1-inch pieces, medium, about 1 pound
- 1 cauliflower broken into pieces, including the cores, medium, about 2 pounds
- 5 cloves garlic roasted
- 2 tablespoons extra-virgin olive oil more for drizzling
- ½ tablespoon lemon juice fresh
- ½ to 1 teaspoon salt sea salt
- 1 rosemary heaping teaspoon, minced
- black pepper to taste, freshly ground
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.
User Reviews
Overall Rating
5
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