Parsnip Cauliflower Puree

Be the life of the party this holiday season and swap out your go-to side dish of mashed potatoes with a wholesome parsnip cauliflower puree. The parsnip and cauliflower beautifully blend into a creamy purée that will have your whole family lined up for seconds!



5 medium parsnips (5 cups sliced)

1 medium head of cauliflower

1 ½ cups coconut milk

1 teaspoon (for garlic roast), 1 ½ tablespoons olive oil (for final mix)

2 peeled garlic cloves

1 teaspoon rosemary

½ teaspoon salt



  1. Heat 1 tsp olive oil in pan and bring to simmer, add garlic cloves and cook for 30 minutes until golden brown

  2. Peel and chop parsnips; cut florets off cauliflower

  3. Boil parsnips and cauliflower for 10 minutes until tender

  4. Drain and place boiled parsnips and cauliflower, roasted garlic, coconut milk, remaining olive oil, and salt in blender

  5. Stir in the rosemary and enjoy!

Nutrition (per serving, makes about 8 servings): 135 calories, 20.8g carb, 6g dietary fiber, 3g protein, 5.8g fat and 534mg potassium

By: Allison Lehrer, RD-to-Be and NYNG intern

Nick VanMeter