Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (55)
Parsnip Puree
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 7%
CARBS 22G64% OF CAL
7G FIBER0G ADDED7G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 5G33% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, nutty parsnip and cauliflower purée with garlic, olive oil, and fresh rosemary. Creamy and subtly sweet, it's an elegant holiday side dish.
sideamerican🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 medium parsnips (1 pound) (peeled & chopped into 1-inch pieces)
- 1 medium cauliflower (2 pounds) (broken into pieces, including the cores)
- 5 cloves Roasted Garlic
- 2 tablespoons extra-virgin olive oil (more for drizzling)
- ½ tablespoon fresh lemon juice
- ½ to 1 teaspoon sea salt
- 1 heaping teaspoon minced rosemary
- Freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 7%
CARBS 22G64% OF CAL
7G FIBER0G ADDED7G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 5G33% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 31mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 65mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.