Parsnip and Cauliflower Puree Recipe

• 2 tablespoons olive oil
• 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1-1/2-inch pieces
• 8 ounces parsnips (about 2 medium), peeled and cut into large dice
• 1 medium garlic clove, smashed
• 2 teaspoons kosher salt, plus more as needed
• White pepper
• 1 1/2 cups whole milk

1. Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering.
2. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
3. Add the milk and bring to a boil.
4. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
5. Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment.
6. Process until smooth.
7. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.

olive oil, cauliflower, parsnips, garlic, kosher salt, white pepper, milk

Taken from www.chowhound.com/recipes/parsnip-and-cauliflower-puree-30122 (may not work)