Ingredients

• 5 medium parsnips, peeled & chopped into 2 cm pieces
• 1 medium cauliflower, broken into pieces, it’s ok to include the core
• 5 cloves whole Roasted Garlic with skin on
• 2 tablespoons extra-virgin olive oil (more for drizzling)
• ½ tablespoon fresh lemon juice
• 1 teaspoon sea salt
• 1 tablespoon minced rosemary
• Freshly ground black pepper (to taste)

Directions

1. Tip: roast the garlic in advance and store any extra cloves in the freezer.
2. Steam parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender or thermomix.
3. Add the peeled, roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend to a smooth consistency. If necessary, add a bit of water or chicken broth, if needed, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.
4. Transfer to a serving bowl and stir in the rosemary. Add a drizzle of olive oil, more pepper, if desired, and serve hot.