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Parsnip and Cauliflower Purée

Ingredients (7)

  • 2 tablespoons olive oil
  • 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1-1/2-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
  • 1 1/2 cups whole milk
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Nutritional Information
  • Calories216
  • Fat10.53g
  • Saturated fat2.96g
  • Trans fat
  • Carbs26.11g
  • Fiber7.33g
  • Sugar11.68g
  • Protein7.96g
  • Cholesterol9.15mg
  • Sodium889.49mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Parsnip and Cauliflower Purée

Without any butter or cream to mask them, the sweet flavors of parsnip and cauliflower come through in this easy, comforting side dish. It’s a healthy alternative to the usual mashed potatoes served with braised short ribs or seared lamb chops.

This dish was featured as part of our 5 Recipes for Fall Ingredients.

Game plan: This purée can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm, stirring occasionally, in a covered saucepan over low heat.

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Instructions

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