Parsnip Puree
Ingredients
The vegetables
-
5
medium
parsnips, peeled & chopped into 1-inch pieces
-
1
medium
cauliflower, broken into pieces, including the cores
-
5
cloves
roasted garlic
The flavorings
-
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
-
to taste
freshly ground black pepper
Instructions
- Roast the garlic until brown and tender.
- Boil the parsnips and cauliflower in salted water for 10 to 12 minutes until fork-tender.
- Transfer the boiled vegetables to a blender.
- Add roasted garlic, olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper to the blender.
- Blend until smooth, adding water or broth if necessary to achieve the right consistency.
- Taste and add more salt if desired.
- Transfer to a serving bowl and stir in minced rosemary while warm.
- Drizzle with olive oil and add more pepper if desired before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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