Parsnip and Califlower Puree

By WisconsinMike

Serve with Braised short ribs or grilled lamb

Ingredients

• 2 T. olive oil
• 2 lbs califlower (about 1 large head, cut into 1-1/2 inch pieces)
• 8 oz parsnips (2 medium) peeled and cut into large dice
• 1 medium garlic clove, smashed
• 2 t. kosher salt, plus more if needed
• White pepper
• 1-1/2 C. whole milk

Preparation

Step 1

1. Heat the oil in a large saucepan with a tight-fitting lid over medium high heat until shimmering. Add the califlower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
2. Add the milk and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
3. Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.