Tuesday, April 12, 2011

Recipe: White Bean, Cauliflower & Parsnip Puree

Another recipe for Rainbow Week - this one for the non-rainbow color White Day.

Delicious.  Could be a really good dip.  I plan on eating it with a spoon.

White Bean, Cauliflower & Parsnip Puree

1 can white beans, drained and rinsed
1 small head cauliflower, chopped coarsely
1 large parsnip, peeled and chopped into cubes
2 cloves garlic, peeled
3 Tbsp olive oil

Preheat oven to 400 F.  Combine all ingredients in a roasting pan and toss to coat with olive oil.
All roasted

Roast for about 40 minutes.  Allow to cool slightly.

Puree in a food processor until smooth.  Enjoy like you would mashed potatoes, or as a dip.  Add salt and pepper if desired, to taste.

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