Description
Silky parsnip puree elevates humble root vegetables into a luxurious side dish with French-inspired elegance. Creamy, velvety textures and delicate earthy flavors make this simple recipe a sophisticated complement to roasted meats and seasonal vegetables you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) parsnips, medium, peeled and chopped into 1-inch pieces
- 2 pounds (907 grams) cauliflower, medium, broken into pieces, including the cores
Flavoring Ingredients:
- 5 cloves roasted garlic
- 1 heaping teaspoon minced rosemary
- 1/2 to 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Liquid and Oil Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 tablespoon fresh lemon juice
Instructions
- Submerge parsnips and cauliflower in a generously salted water bath, bringing the liquid to a vigorous boil. Allow the vegetables to simmer for approximately 10-12 minutes until they yield effortlessly when pierced with a fork.
- Carefully drain the softened vegetables and transfer them into a high-powered blender, ensuring no residual water remains.
- Introduce roasted garlic, extra virgin olive oil, fresh lemon juice, salt, and freshly cracked black pepper into the blender vessel. Activate the blender, using a tamper to encourage smooth integration of ingredients.
- Assess the puree’s consistency, gradually incorporating small amounts of vegetable broth or water if the mixture appears too dense. Blend until achieving a luxuriously silky texture.
- Evaluate the flavor profile, calibrating seasoning with additional salt or pepper as needed. Gently fold finely chopped rosemary into the warm puree, allowing the herb’s aromatic essence to permeate throughout.
- Elegantly transfer the creamy mixture into a serving dish, garnishing with a delicate drizzle of olive oil and an extra sprinkle of black pepper for enhanced visual and gustatory appeal.
- Present the parsnip puree immediately, serving hot as a velvety, comforting accompaniment to your main course.
Notes
- Swap cauliflower with other root vegetables like turnips or sweet potatoes for varied flavor profiles and nutritional diversity.
- Use plant-based milk or vegetable broth instead of olive oil to create a lighter, vegan-friendly version of the puree.
- Enhance texture by roasting parsnips before boiling, which intensifies their natural sweetness and adds depth to the final dish.
- Experiment with different herb combinations like thyme or sage to customize the puree’s aromatic qualities and complement various main courses.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg