I made this recipe for Jeff who needed softer foods after his oral surgery last week. I don’t work with parsnips very often, but I thought their delicate carrot flavor would work well with cauliflower. I kept the recipe simple — a dollop of plain yogurt, real butter, a little salt, and fresh pepper — because I wanted to really taste the flavor combination of these two delicious veggies. My mom often asks me, “Are white vegetables healthy, honey?” And the answer is “Yes.” All vegetables, including white vegetables, have healthy compounds in them called phytochemicals, that have antioxidant properties. Try this recipe; you will enjoy it even if you are not restricted to soft foods.

–Leah and Jeff

Ingredients:

• 2 medium parsnips, pealed, and roughly chopped
• 1 small head of cauliflower washed and cut into florets
• 1 T. of plain yogurt, to taste (I used plain greek yogurt)
• 1/2 T. butter (I think coconut oil would work well here, too)
• Salt and freshly ground pepper, to taste

Directions:

1. Bring a steamer pot to a boil.
2. Fill the steamer with the parsnips and cauliflower. Cover and steam until fork tender, about 12 minutes.
3. Drain and place in a large bowl. I used an immersion blender to whip the vegetables, but a potato masher should work as well. Whip until smooth, adding in yogurt, butter, and salt and pepper to taste.
4. Serve with freshly ground pepper to top.
5. Enjoy!