• Cf5d3e9a8600286cb91cd454cf5ffa6e

Parsnip Puree Mbm

This non meat Thanksgiving recipe as become a favorite family recipe in my immediate family. -- Sarah Mogharabi

Serves 8people
medium parsnips (1 lb) peeled & chopped into 1-inch chunks*
medium head cauliflower (~2 lbs), broken into pieces (w/cores)
tbsp extra-virgin olive oil, more for drizzling
tbsp fresh lemon juice
tsp sea salt (note: I used 1 teaspoon)
heaping teaspoon minced rosemary
Freshly ground black pepper, to taste
Roasted garlic (use 4 to 5 cloves in the mash; save the remainder for another use)
head garlic
Extra-virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
Roast the garlic: Preheat the oven to 375°F. Cut a ¼ to ½ inch slice off the top of the whole head of garlic to expose the cloves and place cut-side up on a sheet of aluminum foil. Drizzle with olive oil and pinches of salt and pepper and wrap in the foil. Roast for 35 to 40 minutes or until golden and tender.
Bring a large pot of salted water to a boil and boil the parsnips for 10 to 12 minutes or until fork tender. Scoop into a blender. In the same water, boil the cauliflower for 10 to 12 minutes, or until fork tender, and scoop it into the blender.
Add 4 to 5 cloves of the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin.
Taste and add the additional ½ teaspoon of salt, if desired
Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.

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