Cauliflower-Parsnip Mash with Roasted Garlic

Ingredients

• Parsnips

  Raw

  5 parsnip or 500g

• Cauliflower

  Green, raw

  1 head, medium or 431g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Salt

  Table

  1 tsp or 6g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  6 clove or 18g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Roast the garlic: Preheat the oven to 375F. Cut a 1/4 to 1/2-inch slice off the top of the whole head of garlic to expose the cloves and place cut-side up on a sheet of aluminum foil. Drizzle with olive oil and pinches of salt and pepper and wrap in the foil. Roast for 35 to 40 minutes or until golden and tender. Ideally, keep the garlic cut-side-up in the oven. I like this tip for using a muffin pan on Simply Recipes).
2. Bring a large pot of salted water to a boil and boil the parsnips for 10 to 12 minutes or until fork tender. Scoop into a blender. In the same water, boil the cauliflower for 10 to 12 minutes, or until fork tender, and scoop it into the blender.
3. Add 4 to 5 cloves of the roasted garlic to the blender along with the olive oil, lemon juice, 1/2 teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn't become too thin. Taste and add the additional 1/2 teaspoon of salt, if desired (I did).
4. Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot. See make-ahead/reheating instructions in the notes below.
5. Recipe by: Jeanine Donofrio (source: https://www.loveandlemons.com/cauliflower-parsnip-mash-w-roasted-garlic/)

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