Creamy Horseradish Cauliflower & Parsnip Puree
Prep time
Cook time
Total time
Serves: 4 to 6
  • 1 pound parsnips, peeled and roughly chopped
  • 1 pound cauliflower, roughly chopped
  • 4 Tbs. unsalted butter
  • ⅓ cup heavy cream
  • 1 Tbs. horseradish
  • ½ tsp. salt
  • Freshly ground black pepper
  1. Fill a large pot with chopped parsnips and cauliflower, and then add enough cold water to cover.
  2. Place pot over medium-high heat, cover, and bring to a boil.
  3. Reduce to a simmer and cook until fork-tender, about 30 minutes. Drain.
  4. Put hot parsnips and cauliflower in a food processor. Add butter, heavy cream, and horseradish. Pulse until smooth.
  5. Taste puree and season as needed with salt and pepper. Puree again. Voila!
Recipe by Grain-Free Love at