Parsnip and Cauliflower Puree
A savory blend of parsnips and cauliflower pureed with lemon juice, garlic, and tarragon.
Servings 8 1/2 cup servings
Calories 80kcal
Ingredients
- 1 lb fresh parsnips peeled and diced
- 1 3/4 lbs fresh cauliflower trimmed and cut into chunks
- 1/2 tsp garlic roasted and mashed
- 1 1/3 Tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 2 tsp fresh tarragon leaves minced
- 1 1/4 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Steam parsnip and cauliflower until very tender, 20-25 minutes. Drain.
- Place parsnip, cauliflower, garlic, oil, and lemon juice in a blender or food processor. Process until smooth, 3 to 5 minutes.
- Add tarragon, salt and pepper. Process 30 seconds.
- Serve hot.
Nutrition
Calories: 80kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Fiber: 4g | Sugar: 5g