Parsnip Purée

This parsnip purée has a delicious nutty flavour and light, fluffy texture. We love it as a healthy holiday side dish.

1 lb parsnips, peeled and chopped into 1" pieces (5 medium)
2 lbs cauliflower, broken into pieces, including the cores (1 medium)
5 cloves garlic, roasted
2 Tbsp. extra-virgin olive oil
½ Tbsp. lemon juice, freshly squeezed
½-1 tsp. sea salt
1 heaping tsp. rosemary, minced
black pepper, freshly ground

Cook's Note: roast the garlic in advance and store any extra cloves in the freezer.

Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10-12 minutes or until fork tender. Transfer to a blender.

Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ tsp. 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 tsp. of salt, if desired.

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.

Makes 6 servings.