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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.
Ingredients
- 2 tablespoon olive oil
- 2 lb cauliflower trimmed stems and florets cut into 1 1 2 inch pieces
- 8 ounce parsnips peeled and cut into large dice
- 1 medium garlic clove smashed
- 2 teaspoon kosher salt plus more as needed
- white pepper
- 11⁄2 Cup whole milk
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Directions
Heat 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.
Add the milk and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
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.
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