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.
This dish was featured as part of our 5 Recipes for Fall Ingredients.
Game plan: This purée can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm, stirring occasionally, in a covered saucepan over low heat.
- Yields: 4 to 6 servings
- Difficulty: Easy
- Total: 50 mins
- 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
- Heat the oil in a large saucepan with a tightfitting 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.
- 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.
- Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.