Parsnip and Cauliflower Puree
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Print Recipe
Print Recipe |
A savory blend of parsnips and cauliflower pureed with lemon juice, garlic, and tarragon.
| Servings |
| 81/2 cup servings |
| Servings |
| 81/2 cup servings |
Ingredients
- 1 lb fresh parsnips peeled and diced
- 1 3/4 lbs fresh cauliflower trimmed and cut into chunks
- 1/2 tsp garlic roasted and mashed
- 1 1/3 Tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 2 tsp fresh tarragon leaves minced
- 1 1/4 tsp kosher salt
- 1 tsp ground black pepper
Servings: 1/2 cup servings
Units:
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Ingredients
Servings: 1/2 cup servings
Units:
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Instructions
- Steam parsnip and cauliflower until very tender, 20-25 minutes. Drain.
- Place parsnip, cauliflower, garlic, oil, and lemon juice in a blender or food processor. Process until smooth, 3 to 5 minutes.
- Add tarragon, salt and pepper. Process 30 seconds.
- Serve hot.
Nutrition Facts
| Calories | 80kcal |
| Total FatSaturated FatTrans Fat | 3g0g0g |
| Cholesterol | 0mg |
| Sodium | 200mg |
| Total CarbDietary FiberSugars | 13g4g5g |
| Protein | 3g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.