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Parsnip Puree

Parsnip Puree Fall Recipes Parsnip Puree

Amot Horn October 27, 2020 Fall Recipes

Ingredients :
5 medium parsnips (1 lb) peeled & chopped into 1-inch chunks*
1 medium head cauliflower (~2 lbs), broken into pieces (w/cores)
2 tablespoons extra-virgin olive oil, more for drizzling
½ tablespoon fresh lemon juice
½ to 1 teaspoon sea salt (I used 1 teaspoon)
1 heaping teaspoon minced rosemary
Freshly ground black pepper, to taste

Roasted garlic (use 4 to 5 cloves in the mash; save the remainder for another use)
1 head garlic
Extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions :
1. Roast the garlic: Preheat the oven to 375°F. Cut a ¼ to ½-inch slice off the top of the whole head of garlic to expose the cloves and place cut-side up on a sheet of aluminum foil. Drizzle with olive oil and pinches of salt and pepper and wrap in the foil. Roast for 35 to 40 minutes or until golden and tender. Ideally, keep the garlic cut-side-up in the oven. I like this tip for using a muffin pan on Simply Recipes).
2. Bring a large pot of salted water to a boil and boil the parsnips for 10 to 12 minutes or until fork tender. Scoop into a blender. In the same water, boil the cauliflower for 10 to 12 minutes, or until fork tender, and scoop it into the blender.
3. Add 4 to 5 cloves of 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 (I did).
4. 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. See make-ahead/reheating instructions in the notes below.

Notes :
*Once the garlic is roasted it has a sweeter, more mellow flavor than fresh raw garlic. If you use fresh raw garlic, use 2 cloves in this recipe (not 4 to 5) and let it boil in the water for a few minutes with the cauliflower to take out the raw bitter taste. I highly recommend sticking with the roasted garlic for this recipe.
- This recipe reheats very well - the flavors become more integrated and delicious the next day. Store for up to 3 days in the fridge. Reheat in the oven or microwave and stir before transferring to a serving dish.

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