Description
This creamy parsnip puree is a smooth and flavorful side dish that combines the natural sweetness of parsnips and cauliflower, enhanced with roasted garlic, fresh lemon juice, and fragrant rosemary. Perfect for complementing any main course, it offers a comforting texture and a delicate balance of savory and bright flavors.
Ingredients
Scale
Vegetables
- 5 medium parsnips (about 1 pound), peeled and chopped into 1-inch pieces
- 1 medium cauliflower (about 2 pounds), broken into pieces, including the cores
- 5 cloves roasted garlic
Seasonings and Extras
- 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
- Prepare the Vegetables: Bring a large pot of salted water to a boil. Add the chopped parsnips and cauliflower pieces. Boil for 10 to 12 minutes, or until the vegetables are fork-tender. Drain thoroughly to remove excess water.
- Add Flavors: Transfer the drained vegetables to a blender. Add the roasted garlic cloves, 2 tablespoons of extra-virgin olive oil, fresh lemon juice, ½ teaspoon sea salt, and a pinch of freshly ground black pepper. Blend the mixture until smooth, using a blender baton to help push down the contents if needed. If the puree is too thick, add a little water or vegetable broth gradually to reach your preferred creamy consistency.
- Season and Finish: Taste the puree and adjust seasoning by adding more salt if necessary. Transfer the puree to a serving bowl and stir in the minced rosemary while the mixture is still warm. Drizzle with additional olive oil, sprinkle extra black pepper to taste, and serve the puree hot as a delicious and comforting side dish.
Notes
- To roast garlic cloves, wrap them in foil and bake at 400°F (200°C) for about 30-35 minutes until soft and caramelized.
- For a richer puree, you can add a splash of cream or butter during blending.
- If you prefer a thinner texture, add more broth or water sparingly to avoid diluting flavor.
- This puree pairs wonderfully with roasted meats or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Blending
- Cuisine: American