B00CU1W244_EBOK

1 SERVE =
2 units vegetables
Parsnip and
cauliflower puree
SERVES 4–6 PREP 10 mins COOK 20 mins
Parsnips and cauliflower are a great
combination – here the starch in the
parsnips helps to bind the puree. This is
an excellent alternative to mashed potato.
300 g parsnips, peeled and cut into 3 cm chunks
300 g cauliflower, cut into florets
4 cloves garlic, peeled
2 teaspoons horseradish cream
1–2 tablespoons reduced-fat milk
1
2
Bring a large saucepan of water to the boil,
add the parsnips and simmer gently for
10 minutes. Add the cauliflower and garlic
and cook for a further 10 minutes until the
vegetables are tender, then drain well.
Place the vegetables in the bowl of a food
processor with the horseradish cream and
1 tablespoon milk and season to taste with
salt and pepper. Process until smooth, adding
more milk if necessary. Serve immediately.
Tip: If you don’t have a food processor, simply mash
the vegetables by hand, gradually mixing in the
horseradish cream and milk until you have a rough