She Strengthens

Cozy Up with a Creamy Cauliflower and Parsnip Purée

As the seasons change, our cravings shift towards comforting, warming dishes that evoke a sense of nostalgia. This creamy cauliflower and parsnip purée is a game-changer for fall, offering a healthy alternative to traditional mashed potatoes. Plus, it’s a cinch to make ahead and reheat when you’re ready.

A Flavorful Twist on a Classic

By omitting the usual butter and cream, the natural sweetness of parsnips and cauliflower takes center stage. This purée is a perfect accompaniment to rich meats like braised short ribs or seared lamb chops.

Make-Ahead Magic

One of the best things about this recipe is its flexibility. Prepare the purée entirely in advance, then refrigerate or freeze until serving time. Simply reheat, stirring occasionally, in a covered saucepan over low heat.

Servings and Prep Time

Yields: 4 to 6 servings
Difficulty: Easy
Total Time: 50 minutes

Gather Your Ingredients

• 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

Let’s Get Cooking!

Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste, stirring to coat with the oil.

Next, add the milk and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.

Blend to Perfection

Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth, then taste and season with additional salt and pepper as needed. Finally, transfer to a serving bowl and enjoy!