recipes zuppa e salsa / soups & sauces

roasted cauliflower & parsnip puree

July 22, 2014

relief. that’s the only word i can use to describe how i feel now. for the last 4 months i’ve been dealing with a ton of problems with my teeth and i finally got them dealt with, for the most part. i inherited bad teeth from my parents; the dentist tells me i have soft enamel. i practice proper dental hygiene, brush twice a day (unless i’m drunk and forget to some nights) and floss very often, but somehow ended up with deep cavities in basically all of my teeth, plus a 3 other broken molars.  it was getting to the point where i had mouth pain all of the time – constant, steady, throbbing pain in all of my molars. eating had become a pain and painful – can you imagine a how sad i was to not be able to eat the things i wanted to eat? 


the reason it took me so long to get everything fixed is because i needed to get sedated because my fear of the dentist is beyond bad. i went to so many consultations, and spent a good chunk of money, but damn was it worth it. so, since my teeth were sensitive and i had some stitches, i made this cauliflower and parsnip puree to eat between all of the smoothies and juices and pudding cups.


this would be great in the fall as a side dish, or you could thin it out a little more and make it into an actual soup. parsnips have to be my all time favourite root vegetable and they stand out in this recipe. roasted along with cauliflower and mixed with some coconut milk, shallots and lots of garlic, it’s a simple dish but lovely all the same.


i topped mine with some parmesan, and am on the road to eating normal foods again slowly but surely. i’m so happy that my affair with food can continue on, hopefully uninterrupted now that my mouth is as good as new.


 Cauliflower and Parsnip Puree

1 small head of cauliflower, chopped
2 large parsnips, chopped
3-4 small shallots, diced
couple cloves of garlic, diced
1 cup coconut milk
1 tablespoon olive oil
1/2 teaspoon nutmeg
lots of fresh ground salt and pepper

1. Put chopped cauliflower and parsnips in a large blow, toss with 1 teaspoon of the olive oil, nutmeg, salt and pepper to coat.
2. Place in a 400 degree oven and roast, turning occasionally until golden brown and soft
3. While the vegetables are roasting, sauté garlic and shallots in remainder of olive oil until soft and translucent.
4. Once vegetables are done roasting, remove from oven and place with garlic and shallots in the bowl of a food processor. Add coconut milk, and pulse until pureed. Add lots of fresh ground pepper and salt to taste. 

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