[rev_slider alias=”Cauliflower Parsnip Purée”]
This recipe is so easy, absolutely delicious, and makes for a perfect Thanksgiving side dish! It can serve as a substitute for mashed potatoes or can be served in addition. It has no cream or butter, making it a healthier option, and it is naturally gluten-free, dairy-free, and vegan.
- 1 head cauliflower, chopped in florets
- 2 medium parsnips, chopped
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1/8 white pepper
- ¼ tsp salt
Place cauliflower, parsnips, and garlic in a large pot of boiling water. Cook until just tender, but not mushy. Carefully transfer with a slotted spoon to the pitcher of your high-speed blender. Add oil and purée until smooth. If you are using an immersion hand blender, carefully strain veggies, return to pot, add oil, and purée until smooth.