Description
This Creamy Parsnip Puree is a smooth and flavorful side dish made from tender boiled parsnips and cauliflower, blended with roasted garlic, olive oil, fresh lemon juice, and aromatic rosemary. Its velvety texture and subtle herbaceous notes make it a comforting and elegant accompaniment to a variety of main courses.
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
Flavorings and 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
- Boil 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. Once done, drain the vegetables well and transfer them to a blender.
- Blend ingredients: 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 to the blender with the vegetables. Blend until smooth, using a blender baton or tamper to assist in mixing. If the puree is too thick, add small amounts of water or broth gradually to reach your preferred creamy consistency.
- Adjust seasoning and serve: Taste the puree and add more salt if needed. Transfer the puree to a serving bowl while still warm, then stir in the minced rosemary. Drizzle with extra olive oil and add additional freshly ground black pepper as desired. Serve hot as a comforting and flavorful side dish.
Notes
- Roasted garlic adds a mellow, sweet flavor; you can roast garlic by wrapping whole cloves in foil and baking at 400°F (200°C) for 30-40 minutes until soft.
- If you prefer a thinner consistency, gradually add vegetable broth instead of water for extra flavor.
- This puree pairs wonderfully with roasted meats, grilled vegetables, or as a base for sauces.
- You can prepare the cauliflower and parsnip ahead of time to speed up serving.
- Fresh rosemary can be substituted with thyme if desired.
