Parsnip and Cauliflower Puree
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories per serving: 160 kcal
Ingredients
- 2 lbs parsnip, peeled, trimmed, and chopped
- 1 10 oz bag frozen cauliflower rice
- 1/4 cup coconut milk
- 1 tbsp butter
Instructions
-
Add chopped parsnips to a pot and add water until it just covers the parsnips. Add salt, if desired, then cover and bring to a boil. Continue to boil for about 12 minutes or until parsnips are fork tender.
-
Microwave cauliflower rice according to package directions.
-
Add all ingredients to a large food processor and blend until smooth.
Nutrition Facts
Parsnip and Cauliflower Puree
Amount Per Serving
Calories 160
Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 5mg2%
Sodium 29mg1%
Potassium 659mg19%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 8g9%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.