Description
This creamy parsnip puree is a smooth and flavorful side dish featuring tender parsnips and cauliflower blended with roasted garlic, fresh lemon juice, and aromatic rosemary. Perfectly seasoned and drizzled with olive oil, it offers a wholesome and comforting accompaniment to any meal.
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
- Boil Vegetables: Bring a large pot of salted water to a boil. Add the chopped parsnips and cauliflower pieces and cook for 10 to 12 minutes, or until they are fork-tender. Drain thoroughly and transfer the cooked vegetables 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. Blend the mixture until smooth, using a blender baton to push down the contents as needed. If the puree is too thick, gradually add a small amount of water or broth to achieve a creamy, smooth consistency.
- Season and Serve: Taste the puree and adjust seasoning by adding more salt if desired. Transfer the puree to a serving bowl while still warm, stir in the minced rosemary, drizzle with additional olive oil, and add more freshly ground black pepper to taste. Serve hot to enjoy the rich flavors and creamy texture.
Notes
- Roasted garlic enhances the flavor with mild sweetness; you can roast your own or buy pre-roasted garlic for convenience.
- Adjust the consistency by adding broth instead of water for more flavor.
- Fresh rosemary adds a lovely herbal note but can be substituted with thyme or sage.
- This puree pairs well with roasted meats, poultry, or can be served as a vegetarian main with a side salad.
- Use fresh lemon juice for the best brightness; bottled lemon juice may alter flavor.
