Cauliflower Parsnip Puree 

upgrade your meal and try this nutrient-loaded sidekick: it's so velvety, rich and creamy, you won't even miss the mashed potatoes!  

Yields: 4 servings



1 head cauliflower, chopped big

2 medium parsnips, chopped small 

1/3 cup water

1/4 - 1/3 cup chicken stock

2 tbsp. butter

1 tsp. rock salt



1. Add the cauliflower, parsnip, and water to a medium-sized pot over medium heat. Bring to a gentle boil, then lower the heat to low and cover. Add more water if necessary.

2. Cook until ingredients are fork tender, about 15 minutes.

3. Once cooked, place in blender with chicken stock, butter and salt. You don't want too much liquid so only use a little to start! 

4. Blend until smooth. Taste and adjust seasoning as needed.


Want a saveable/printable version of this fall favourite recipe? Download it using the button below!