Cauliflower & Parsnip Puree - cooking recipe

Ingredients

1 head cauliflower, cut into florets
1 lb parsnip
1 tablespoon butter
2 garlic cloves, minced
1/2 yellow onion, diced
2 tablespoons milk or 2 tablespoons fat-free half-and-half
1 teaspoon horseradish
salt & pepper

Preparation

Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
Boil for 10mins and add the cauliflower.
Cook for 10 more minutes.
In the meantime, saute the onion and garlic in a small pat of butter until they are translucent.
Drain the cauliflower and parsnips and put into a blender.
Add the onion and garlic, remaining butter, horseradish and milk to the blender.
Puree until smooth. If it's too thick add a bit more milk.
Season with salt and pepper.
If it needs more zip add a bit more horseradish.