Parsnip and Cauliflower Purée

Name: Parsnip and Cauliflower Purée
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams cauliflower (about 1 large head), trimmed, stems and florets cut into 1-1/2-inch pieces; 1 medium garlic clove, smashed; 2 teaspoons kosher salt, plus more as needed; 2 Tbsps olive oil; 227 grams parsnips (about 2 medium), peeled and cut into large dice; 6 servings White pepper; 355 milliliters whole milk

Parsnip and Cauliflower Purée is a gluten free, primal, and vegetarian recipe with 6 servings. One portion of this dish contains about 6g of protein, 7g of fat, and a total of 151 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have olive oil, garlic clove, parsnips, and a few other ingredients on hand, you can make it. It works well as a side dish. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.

Ingredients you will need

Cauliflower

Parsnip

Garlic

Pepper

Salt

Cooking Oil

Add the milk and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.

Ingredients you will need

Vegetable

Milk

Equipment you will use

Knife

Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.

Ingredients you will need

Salt And Pepper