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+ servings

Parsnip Puree

rate this recipe:
5 from 17 votes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves 6 to 8 as a side
This parsnip puree has a delicious nutty flavor and light, fluffy texture. We love it as a healthy holiday side dish.

Ingredients

  • 5 medium parsnips (1 pound), peeled & chopped into 1-inch pieces
  • 1 medium cauliflower (2 pounds), broken into pieces, including the cores
  • 5 cloves Roasted Garlic
  • 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
  • Freshly ground black pepper, to taste

Instructions

  • Tip: roast the garlic in advance and store any extra cloves in the freezer.
  • Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
  • Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.
  • Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.