Tag Archives: Cauliflower

Cauliflower Parsnip Puree

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-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
  • 1½ cups low-sodium chicken (or vegetable) stock

Directions

  1. Heat the oil in a large saucepan with a tight-fitting 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.
  2. Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
  3. 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.

Adapted from Chow. Photo by Nick Saltmarsh via Flickr used with CC Attribution license