A veggie side dish that delivers on flavour
450g parsnips, peeled and cut into chunks
1 medium head of cauliflower, divided into florets
3 garlic cloves
50g butter or 5 tbsp extra virgin olive oil
Nutmeg, to taste
Cook the parsnips for about 10 mins in boiling salted water and then add the cauliflower. Continue to boil the vegetables until tender. Drain.
Dice the garlic and warm in the butter or oil until you’re engulfed in its aroma.
Now blend together the parsnip, cauliflower and garlicky butter or oil. Season with salt and pepper and a grating of nutmeg, to taste.
If you are preparing ahead, place in an ovenproof dish and top with breadcrumbs and a splash of oil before reheating in a medium oven when the time comes.
Recipe: Jenny Chandler