Cauliflower And Parsnip Puree Recipes

CREAMIEST PARSNIP & CAULIFLOWER MASH WITH GARLIC & CHIVES

Steps:

• Peel the parsnips and slice them into 1/4 - 1/2 inch thick pieces. I usually chop the larger, thicker ends of the parsnips in half through the core before slicing them. If the inner cores are especially tough, you can quarter the parsnips and then cut out and discard the cores completely.Bring a large pan of salted water to the boil, then add the parsnips. Reduce the heat enough to keep the water at an even light boil, then cook the parsnips for about 7 - 8 minutes.
• While the parsnips are getting a head start, chop the cauliflower into evenly sized florets. Add the florets to the parsnips and bring back to a boil. Cook until the cauliflower is fork tender, about another 8 - 10 minutes.
• Carefully tip the cooked vegetables into a colander and let them drain completely. Let the drained vegetables sit in the colander until the vegetables almost completely stop giving off steam, about 15 minutes. Letting the steam evaporate off makes for a creamier mash, letting the steam escape instead of blending it right into the vegetables like you would usually do, which creates a soggier, more waterlogged mash. Don't skip this step, it makes a big difference!
• While the vegetables are cooling, warm the butter or oil of choice in a small saucepan over low medium heat. Add the minced garlic and cook, stirring often, until the garlic is aromatic but doesn't start to brown, about a minute or two. Remove the garlic butter mixture from the heat.
• Remove the small pusher from the top of the food processor lid, to give you a large air vent that lets steam escape while you run the food processor. Spoon about half of the vegetables into a large food processor (mine is a 14 cup model) and process until reduced, then add the rest of the vegetables, salt & pepper, if using. Process until smooth and combined, scraping the sides once or twice as needed. Add the garlic butter mixture to the processor and process until light and fluffy. Taste and adjust seasonings, if you like.
• You can either sprinkle the chives over the top of the parsnip & cauliflower mash for a prettier presentation, or you can stir them through just before serving. (If you like, you can also add them to the food processor at the very last minute, but take care not to over blend the mash at that point or the chives will just disappear.)

CAULIFLOWER AND PARSNIP GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
• Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
• Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.

CAULIFLOWER & PARSNIP PUREE

Steps:

• Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
• Boil for 10mins and add the cauliflower.
• Cook for 10 more minutes.
• In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
• Drain the cauliflower and parsnips and put into a blender.
• Add the onion and garlic, remaining butter, horseradish and milk to the blender.
• Puree until smooth. If it's too thick add a bit more milk.
• Season with salt and pepper.
• If it needs more zip add a bit more horseradish.

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.