Guest guest Posted October 13, 2008 Report Share Posted October 13, 2008 Cauliflower & Parsnip Puree 500 g (17 2/3 oz) parsnips, peeled, chopped 600 g (21 oz) cauliflower, cut in florets 40 g (1 1/2 oz) vegan margarine 1/3 cup vegan sour cream salt, to taste 1. Steam parsnip for 10 minutes. 2. Add the cauliflower; steam for 5 to 10 minutes more or until veggies are soft. Transfer to a bowl. 3. Add margarine and cream. Using a wand/stick mixer, puree until smooth. 4. Season to taste with salt. NOTE: If parsnips are large, quarter lengthwise. Serves 6. Quote Link to comment Share on other sites More sharing options...
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