Description
This Parsnip Puree recipe offers a deliciously nutty flavor with a light, fluffy texture, making it a perfect healthy side dish for holidays or everyday meals. Made with boiled parsnips and cauliflower blended with roasted garlic, olive oil, and fresh rosemary, it provides a comforting and wholesome vegetable puree that pairs beautifully with meats and other main courses.
Ingredients
Vegetables
- 5 medium parsnips (1 pound), peeled and chopped into 1-inch pieces
- 1 medium cauliflower (2 pounds), broken into pieces including the cores
- 5 cloves roasted garlic
Seasonings and 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
- Roast Garlic Preparation: Roast 5 cloves of garlic in advance. You can store any extra roasted garlic cloves in the freezer for future use.
- Boil Vegetables: Bring a large pot of salted water to a boil. Add the chopped parsnips and cauliflower pieces, and boil for 10 to 12 minutes or until they are fork-tender.
- Blend Ingredients: Transfer the boiled vegetables to a blender. Add the roasted garlic, 2 tablespoons of olive oil, fresh lemon juice, ½ teaspoon sea salt, and a pinch of black pepper. Use a blender baton to help push down the contents and blend until smooth. If the puree is too thick and the blender struggles, add a small amount of water or broth sparingly to adjust consistency without thinning it too much.
- Taste and Adjust Seasoning: Taste the puree and if desired, add the remaining ½ teaspoon of salt for more seasoning. Blend briefly again if salt is added.
- Finish and Serve: Transfer the puree to a serving bowl while still warm. Stir in the minced rosemary, drizzle with extra olive oil, add more freshly ground black pepper if preferred, and serve hot.
Notes
- Roasting garlic ahead saves time and intensifies flavor.
- Add water or broth very carefully during blending to keep the puree thick and fluffy.
- This puree works well as a healthy holiday side dish, complementing roasted meats and other hearty mains.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Blending
- Cuisine: American