Parsnip Cauliflower Puree

This is a tasty substitute for mashed potatoes. The roasted garlic really takes it up a notch on flavor!


1 bag parsnips peeled and chopped
1 cauliflower cut into florets
2 garlic bulbs
2 tablespoons olive oil
2-3 tablespoons all natural butter
Chopped chives to taste

For the garlic:
Pre-heat oven to 400 degrees
Peel off most of the paper of the garlic
Trim off the top of the head of the garlic so that the cloves are exposed
Drizzle 1-2 tablespoons of olive oil so that the exposed garlic is covered in oil
Place garlic in aluminum foil and wrap foil around the garlic
Roast for 40 minutes
After 40 minutes a butter knife should easily penetrate the garlic cloves; this is how you know it’s done
You can continue to roast if you would like a more golden color to the garlic clove

Bring a large pot of water to a boil; add salt
Add parsnips and cauliflower and boil about 15 minutes or until a fork pierces the pieces of vegetables without effort
Drain the vegetables and add them back into the pot
Add 1-2 tablespoons of butter to the spot and let it melt
At this point you can either add the garlic to the pot and use a hand masher to soften the vegetables and combine the garlic/butter
Add all ingredients (parsnips/cauliflower mix, garlic, and chives) to a food processor and puree
Add all ingredients to the pot and use an immersion blender to puree



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