Parsnip & Cauliflower Puree

Sorry. Video is not available for this recipe.

Parsnip & Cauliflower Puree

From Stonesoup

This mash makes a lovely change from potatoes. The cauliflower makes it a bit lighter than regular mash and the parsnip adds a lovely sweet flavour. Even the Irish contingent gave it the thumbs up and that’s really saying something.

Use it wherever you’d normally serve mashed potatoes. So versatile.

Serves 3-4
1/2 head caulifower, chopped
4 medium parsnips (approx 500g or 1lb), peeled & chopped
2C chicken or vegetable stock
2 cloves garlic peeled
4T sour cream or creme fraiche

1. Place all ingredients except the sour cream in a medium saucepan and bring to a simmer.

2. Cook uncovered for 20-30 mins or until the cauliflower and parsnip are very soft.

3. Drain and reserve both veg and the stock.

4. Transfer drained veg to a food processor and whizz until smooth. Add reserved stock a little at a time until you have the consistency you’re after.

5. Add sour cream and whizz until combined. Season well and serve hot.