I’m big into cauliflower puree. It’s like mashed potatoes but lighter and smoother. Two weeks ago, the CSA bag had cauliflower and parsnips and recommended a cauliflower and parsnip puree. I gave it a try last night and thought it was quite good. It was easy to make, was smooth and creamy, and saved nicely. I have some ideas for next time, but I’ll get to those later.
2 TB olive oil
1/2 head cauliflower
2 medium parsnips
1 clove garlic, minced
3/4 c whole milk
Salt and pepper to taste
Wash the cauliflower and peel the parsnips. Cut into into chunks.
Heat the oil in a saucepan (one that has a lid that fits). When it’s hot, add the garlic, salt, pepper, cauliflower and parsnips. Toss to coat the vegetables in the oil and garlic.
Add the milk and bring to a boil Reduce to simmer and cover. Cook until the vegetables are tender (15-20 minutes).
Put vegetables and liquid into a Cuisinart (or mini-Cuisinart or baby food maker) and puree until smooth.
Suggested additions, substitutions and variations:
- Fresh, minced ginger would be awesome in this, I think. Also, cinnamon would be a nice addition and make it more dessert-like.
- Parsnips have strong taste, so if you want a more balanced cauliflower/parsnip flavor, I’d only use one parsnip.