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Parsnip and Cauliflower Puree
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories per serving: 160 kcal
  • 2 lbs parsnip, peeled, trimmed, and chopped
  • 1 10 oz bag frozen cauliflower rice
  • 1/4 cup coconut milk
  • 1 tbsp butter
  1. 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.

  2. Microwave cauliflower rice according to package directions.

  3. 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.