Name: Cauliflower Parsnip Puree
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 Head of Cauliflower, Chopped; 2 to 3 Parsnips, Peeled and Chopped; 2 c. Chicken Bone Broth or Vegetable Stock; Salt and Pepper to Taste; 1/2 c. Shredded Parmesan Cheese; 3 tbsp. Unsalted Butter; 3 tbsp. Coconut Cream

Cauliflower Parsnip Puree is a creamy and delicious side dish that combines the earthy flavors of cauliflower and the subtly sweet, nutty taste of parsnips. This puree is a healthier alternative to traditional mashed potatoes, as it is lower in carbohydrates and calories, making it a popular choice for those looking to reduce their carb intake or maintain a more balanced diet.

Cauliflower Parsnip Puree Ingredients

Preparing the Vegetables

First, in a Dutch Oven, place the chopped vegetables and cover them with the broth. Season with salt and pepper.
Next, turn the heat to high, and bring it to a boil.
Then, once the liquid is boiling, turn the heat to low, and place the lid on top.
Next, simmer the vegetables for 15-20 minutes.
Finally, once the vegetables are tender and easy to poke a butter knife through, turn the heat off.

Place the Vegetables and the Broth Into a Dutch Oven

Parsnips and Cauliflower in a Dutch Oven — First, in a Dutch Oven, place the chopped vegetables and cover them with the broth. Season with salt and pepper.

Bring to a Boil; Reduce to a Simmer for 15-20 Minutes

Simmer for 20 Minutes — Next, simmer the vegetables for 15-20 minutes. Finally, once the vegetables are tender and easy to poke a butter knife through, turn the heat off.

Crafting the Cauliflower Parsnip Puree

First, using a high-speed blender such as a Vitamix or Ninja Blender, carefully spoon in the vegetables and 1/4 cup of the cooking broth.
- Note: If you have an immersion blender, you can skip steps 1-3 and blend the puree in the Dutch Oven.
Next, add the butter, cheese, and coconut cream. Season with salt and pepper.
Then, turn the blender on a speed 3 and puree until the desired consistency.
Next, pour the puree into a serving bowl.
Finally, the Cauliflower Parsnip Puree is ready to serve!

Spoon the Vegetables and Broth Into a High-Speed Blender

Combine the Ingredients — First, using a high-speed blender such as a Vitamix or Ninja Blender, carefully spoon in the vegetables and 1/4 cup of the cooking broth. Next, add the butter, cheese, and coconut cream. Season with salt and pepper.

Puree the Mixture Until the Desired Consistency

The Cauliflower Parsnip Puree is Ready to Serve!

Serving and Storing the Cauliflower Parsnip Puree

Cauliflower Parsnip Puree is best enjoyed the day it is made or the day after. Due to cauliflower holding more water than other vegetables, if you store the puree for too long, it will become more liquified as the days pass.

However, if you do have leftovers, and want to keep them for a day or two, I’d recommend storing them in an airtight container, and in the refrigerator for up to 2 days.

Recommended Products

Cauliflower Parsnip Puree

Yield: 8 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Cauliflower Parsnip Puree is a creamy and delicious side dish that combines the earthy flavors of cauliflower and the subtly sweet, nutty taste of parsnips.

Ingredients

1 Head of Cauliflower, Chopped
2 to 3 Parsnips, Peeled and Chopped
2 c. Chicken Bone Broth or Vegetable Stock
Salt and Pepper to Taste
1/2 c. Shredded Parmesan Cheese
3 tbsp. Unsalted Butter
3 tbsp. Coconut Cream