Parsnip and Cauliflower Puree
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 6 servings
Calories: 160kcal
- 2 lbs parsnip, peeled, trimmed, and chopped
- 1 10 oz bag frozen cauliflower rice
- 1/4 cup coconut milk
- 1 tbsp butter
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.
Calories: 160kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Cholesterol: 5mg | Sodium: 29mg | Potassium: 659mg | Fiber: 8g | Sugar: 8g