Parsnip and Cauliflower Puree
- 2 tablespoons olive oil
- 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1-1/2-inch pieces
- 8 ounces parsnips (about 2 medium), peeled and cut into large dice
- 1 medium garlic clove, smashed
- 2 teaspoons kosher salt, plus more as needed
- White pepper
- 1 1/2 cups whole milk
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 2 pounds cauliflower (1 large head)
- Parsnips (8 ounces)
- Cooking & Baking
- Garlic clove, medium (1)
- Kosher salt (2 teaspoons)
- Olive oil (2 tablespoons)
- White pepper (1)
- Dairy
- Whole milk (1 1/2 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 3, 2011 (1 year ago).
2 people saved this recipe.
