Description
This Creamy Parsnip Puree is a smooth, flavorful side dish combining tender boiled parsnips and cauliflower blended with roasted garlic, fresh lemon juice, and rosemary. It’s a healthy, comforting puree perfect for complementing a variety of dishes.
Ingredients
Scale
Vegetables
- 5 medium parsnips (about 1 pound), peeled and chopped into 1-inch pieces
- 1 medium cauliflower (about 2 pounds), broken into pieces, including the cores
- 5 cloves roasted garlic
Seasonings & Oils
- 2 tablespoons extra-virgin olive oil, plus 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
- Prepare the Vegetables: Bring a large pot of salted water to a boil. Add the peeled and chopped parsnips and cauliflower pieces to the boiling water. Boil for 10 to 12 minutes, or until the vegetables are fork-tender. Drain well.
- Add Flavors: Transfer the drained vegetables to a blender. Add the roasted garlic cloves, 2 tablespoons of extra-virgin olive oil, ½ tablespoon of fresh lemon juice, ½ teaspoon sea salt, and a pinch of freshly ground black pepper. Blend until smooth, using a blender baton to push down the contents as needed. If the mixture is too thick, add a small amount of water or broth sparingly to achieve a creamy consistency.
- Season and Finish: Taste the puree and adjust seasoning with additional sea salt if necessary. Transfer it to a serving bowl while still warm, then stir in the minced rosemary. Drizzle with a little more olive oil and add additional black pepper if desired. Serve hot.
Notes
- For extra flavor, try roasting the parsnips and cauliflower instead of boiling before blending.
- Use vegetable broth in place of water if you want a richer puree.
- This puree pairs well with roasted meats, grilled fish, or as a base for vegetable dishes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
