Parsnip and Cauliflower Puree

1. 1

   Heat the oil in a large saucepan with a tight fitting lid over medium-high heat until shimmering.

2. 2

   Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.

3. 3

   Add the milk and bring to a boil.

4. 4

   Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.

5. 5

   Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment.

6. 6

   Process until smooth.

7. 7

   Note, instead of getting out the food processor, I just put a stick blender into the pot and whirl until smooth.

8. 8

   Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.

* Per serving · 4 servings · Values may vary.

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