Parsnip and Cauliflower Purée Recipe
By
Christine Gallary
Without any butter or cream to mask them, the sweet flavors of parsnip and cauliflower come through in this easy, comforting side dish. It’s a healthy alternative to the usual mashed potatoes served with braised short ribs or seared lamb chops.
This dish was featured as part of our 5 Recipes for Fall Ingredients.
Game plan: This purée can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm, stirring occasionally, in a covered saucepan over low heat.
INGREDIENTS
- 2 tablespoons olive oil
- 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1-1/2-inch pieces
- 8 ounces parsnips (about 2 medium), peeled and cut into large dice
- 1 medium garlic clove, smashed
- 2 teaspoons kosher salt, plus more as needed
- White pepper
- 1 1/2 cups whole milk
INSTRUCTIONS
- Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the 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.
- 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.
Its only 1.5 cups of milk for 4-6 servings. Thats like 1/4 cup per person and that assumes nothing evaporated or burned off. Really not a big deal.
bring on the roots and underground veggies! have been whipping up purees and mashes like crazy these days. Looks tasty, ill have to add it to the list.
audra
www.oneloudlemon.blogspot.com
a healthy alternative to mashed... but you load it up with whole milk. yeah thats real smart. how about giving an alternative like soy milk or vegetable broth.