Cauliflower & Parsnip Puree

Recipe by Chef Emstar
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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
  • Boil for 10mins and add the cauliflower.
  • Cook for 10 more minutes.
  • In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
  • Drain the cauliflower and parsnips and put into a blender.
  • Add the onion and garlic, remaining butter, horseradish and milk to the blender.
  • Puree until smooth. If it's too thick add a bit more milk.
  • Season with salt and pepper.
  • If it needs more zip add a bit more horseradish.
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