Parsnip Puree
Ingredients
Scale
- 5 medium parsnips, peeled & chopped into 1-inch pieces
- 1 medium cauliflower, broken into pieces
- 3 Roasted Garlic Cloves (see below for Roasting)
- 2 Tbsps extra-virgin olive oil, more for drizzling
- ½ Tbsp fresh lemon juice
- ½ to 1 tsp sea salt
- 1 tsp chopped fresh thyme
- Freshly ground black pepper, to taste
Instructions
- Roast Garlic (quick recipe below)
- Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
- Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. 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 a bit more salt if needed.
- Transfer to a serving bowl and stir in the thyme while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.
Roasted Garlic
Ingredients
Scale
- 1 Bulb Garlic (trim the top)
- Olive Oil to drizzle
- Sea Salt
- Tin foil
Instructions
- Preheat the oven to 350°F.
- Trim the top ¼ inch off the top of the garlic bulb.
- Place the garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Tip: I like to use a small baking dish to help the garlic sit cut-side up.
- Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.
- Use in any recipe (think all things mashed) that calls for roasted garlic. You can freeze as well.