Cauliflower-Parsnip Puree

The parsnips give this puree a delicious flavor. This recipe is adapted from Love and Lemons and serves 4-6.

Ingredients

• 2-3 medium parsnips (1/2 pound), peeled & chopped into 1/2-inch pieces

• 1 medium cauliflower (2 pounds), broken into pieces

• 5 cloves garlic

• 2 tablespoons extra-virgin olive oil, more for drizzling

• ½ tablespoon fresh lemon juice, optional

• ½ teaspoon sea salt

• Freshly ground black pepper, to taste

Instructions

1. Roast the garlic (you may prefer to roast the garlic in advance and store any extra cloves in the freezer). Alternatively, mince the garlic and warm it in some olive oil.

2. Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a food processor.

3. Add the roasted garlic to the food processor along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. Taste and add the additional ½ teaspoon of salt, if desired.

4. Transfer to a serving bowl and add a drizzle of olive oil, more pepper if desired, and serve hot. Enjoy!

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