Creamy Horseradish Cauliflower & Parsnip Puree Recipe

Do you like creamy, fluffy, smooth, tasty, tangy, perfectly seasoned food? Yes? What a coincidence! Me too. And I’d like to introduce you to your new favorite side dish. You’re very welcome.

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!

cauliEnjoy your newfound puree heaven with these Fall-off-the-Bone Beer-Braised Short Ribs, and then shoot me a message to tell me all about it!


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