Cauliflower & Parsnip Puree

1. 1

   Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.

2. 2

   Boil for 10mins and add the cauliflower.

3. 3

   Cook for 10 more minutes.

4. 4

   In the meantime, saute the onion and garlic in a small pat of butter until they are translucent.

5. 5

   Drain the cauliflower and parsnips and put into a blender.

6. 6

   Add the onion and garlic, remaining butter, horseradish and milk to the blender.

7. 7

   Puree until smooth. If it's too thick add a bit more milk.

8. 8

   Season with salt and pepper.

9. 9

   If it needs more zip add a bit more horseradish.

* Per serving · 4 servings · Values may vary.

No additional tips available.