Description
This Parsnip Puree is a creamy and nutty side dish featuring roasted garlic, fresh rosemary, and a hint of lemon juice to brighten the flavors. Made with tender parsnips and cauliflower, this puree is smooth, comforting, and perfect for pairing with a variety of main courses.
Ingredients
Scale
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
Flavorings & Seasonings
- 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 Vegetables: Peel and chop the parsnips into 1-inch pieces. Break the cauliflower into florets including the cores. Ensure the roasted garlic cloves are ready for use.
- Cook Vegetables: Place the chopped parsnips, cauliflower pieces, and roasted garlic in a pot of boiling salted water. Cook until the vegetables are very tender, approximately 20 to 25 minutes.
- Drain and Blend: Drain the cooked vegetables thoroughly. Transfer them to a food processor or blender.
- Add Flavorings: Add 2 tablespoons of extra-virgin olive oil, fresh lemon juice, minced rosemary, sea salt (start with ½ teaspoon), and freshly ground black pepper to the blender.
- Puree to Desired Consistency: Blend until smooth and creamy. Adjust seasoning by adding more salt or lemon juice as preferred, and blend again briefly.
- Serve: Transfer the puree to a serving dish. Drizzle with additional olive oil if desired. Serve warm as a silky, flavorful side dish.
Notes
- Roasting the garlic cloves before adding to the puree enhances the depth and sweetness of flavor.
- For an even creamier texture, add a splash of vegetable broth or cream while blending.
- This puree pairs wonderfully with roasted meats, grilled vegetables, or as a base for a vegetarian main.
- Use fresh rosemary for the best aroma; dried rosemary can be used but should be reduced to half the amount.
- Adjust the salt to taste, especially if using salted broth during cooking.
