Cauliflower and Parsnip Puree

1½ teaspoons kosher salt, plus more for boiling

1 pound parsnips (about 4 parsnips), peeled and cut into 1-inch cubes (about 2 cups)

1 medium head cauliflower, cut into florets, or 10-ounce bag cauliflower florets (about 4 cups)

½ cup milk, preferably whole milk, plus more as needed

4 tablespoons (½ stick) unsalted butter or unsalted vegan butter

1 teaspoon garlic powder

½ teaspoon ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the parsnips and cook until they begin to soften, 6 to 7 minutes. Add the cauliflower florets and continue boiling until both the parsnips and the cauliflower are fork-tender, 9 to 11 minutes more. If the water starts boiling over, reduce the heat to medium.
Drain the cauliflower and parsnips in a colander. Let cool slightly, about 3 minutes, then transfer the vegetables to a blender or food processor. Add the milk, butter, garlic powder, the 1½ teaspoons salt, and the black pepper and blend (with the steam vent open on the blender top) on high speed until completely smooth, 45 to 60 seconds. If the puree is too thick, add more milk by the tablespoon to thin. Season to taste with salt.
Transfer the puree to a shallow bowl and serve.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

CategoryPuree

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m