Cauliflower & Parsnip Puree
Ingredients
1 head Cauliflower, cut into florets
1 pound Parsnip
1 tablespoon Organic Pastured Butter
2 cloves Garlic, minced
½ Yellow Onion, diced
2 tablespoons Organic Pastured Whole Milk or Cream
1 teaspoon Horseradish, freshly ground
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Directions
1. Peel the parsnips and chop into even sized chunks
2. Put in a large pot and bring to a boil
3. Boil for 10 minutes
4. Add the cauliflower
5. Cook for 10 more minutes
6. In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent
7. Drain the cauliflower and parsnips and put into a blender
8. Add the onion and garlic, remaining butter, horseradish and milk to the blender
9. Puree until smooth
If it’s too thick add a bit more milk
10. Season with salt and pepper
If it needs more zip add a bit more horseradish