Name: Parsnip and Cauliflower Puree
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

Parsnip and Cauliflower Puree

A savory blend of parsnips and cauliflower pureed with lemon juice, garlic, and tarragon.

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Servings 1/2 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

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

Calories: 80kcalCarbohydrates: 13gProtein: 3gFat: 3gSodium: 200mgFiber: 4gSugar: 5g

Course Sides & Sauces

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.

Parsnip and Cauliflower Puree