Slow Cooker Parnsip-Cauliflower Puree with Roasted Garlic
If you need to serve more than 4-6 people, you can easily double this recipe ... just keep the 1:1 ratio.
  • 1 pound Parsnips
  • 1-2 pound head of Cauliflower*
  • 2 Tablespoons Butter
  • 4 oz Whole Milk Cream Cheese**
  • 4-6 Cloves Roasted Garlic
  • Salt and Pepper to taste
  • Chives for garnish if desired
  1. Wash and chop the parsnips and cauliflower.
  2. Add the butter to the bottom of the slow-cooker and then put the chopped veggies in the slow-cooker.
  3. Cover and cook on high 2-3 hours or until the parsnips are fork-tender.
  4. Open the lid and add in the the cream cheese and roasted garlic cloves (garlic mellows as it roasts so I find that I prefer more cloves in this dish; you can start with 4 and add more to taste). Use an immersion blender (or place all ingredients in a food processor) to puree all of the ingredients.
  5. Salt and pepper to taste and serve.
How to Roast Garlic
  1. Remove any loose skin from a head of garlic and then cut off the top ¼ to ½" inch of the garlic. Do not separate the cloves.
  2. Place the garlic on a piece of aluminum foil and then drizzle good quality olive oil over the cut ends.
  3. Wrap tightly with the foil and place the garlic on a baking dish and put in a pre-heated 400 degree oven for 20-40 minutes, or until the largest cloves are fork tender.
  4. Remove from the oven. You will be easily able to squeeze the cloves out of their skin wrappers or use a fork to pull them out. Use as needed.
* The larger the head of cauliflower, the more pronounced its flavor will be in the final dish. I prefer a smaller head, which is practically undetectable.

** If you need this dish to be dairy-free, you can use canned coconut milk in place of the cream cheese. You can either use the thickened cream at the top of the can or the liquid -- a little at a time -- until the puree consistency is to your liking. We tolerate dairy so I chose to use the cream cheese to help bind everything together (and because it's awesome!).
Recipe by Following In My Shoes at