:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/_Q6kg-LJi8KoVAjIbsOZ/f0e35d0b3ebf848a7c698223b2e308.jpg "Parsnip and Cauliflower Purée")
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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