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    You are in: Home / Recipes / Parsnip and Cauliflower Purée Recipe
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    Parsnip and Cauliflower Purée

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Nado2003's Note:

    This is a chow.com recipe. Without any butter or cream to mask them, the sweet flavors of parsnip and cauliflower come through in this easy, comforting side dish. It’s a healthy alternative to the usual mashed potatoes served with braised short ribs or seared lamb chops

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large saucepan with a tight fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
    2. 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. 3
      Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Note, instead of getting out the food processor, I just put a stick blender into the pot and whirl until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.

    Ratings & Reviews:

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    Nutritional Facts for Parsnip and Cauliflower Purée

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.8
     
    Calories from Fat 94
    43%
    Total Fat 10.5 g
    16%
    Saturated Fat 2.8 g
    14%
    Cholesterol 9.1 mg
    3%
    Sodium 1276.0 mg
    53%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 7.3 g
    29%
    Sugars 11.6 g
    46%
    Protein 7.9 g
    15%

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