Parsnip Puree


5 medium parsnips (1 pound), peeled & chopped into 1-inch pieces

1 medium cauliflower (2 pounds), broken into pieces, including the cores

5 cloves Roasted Garlic

2 tablespoons extra-virgin olive oil, 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


Tip: roast the garlic in advance and store any extra cloves in the freezer.

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 blender.

Add the roasted garlic to the blender 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. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.

Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.