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

Instructions

1. Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.

2. Boil for 10mins and add the cauliflower.

3. Cook for 10 more minutes.

4. In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.

5. Drain the cauliflower and parsnips and put into a blender.

6. Add the onion and garlic, remaining butter, horseradish and milk to the blender.

7. Puree until smooth. If it's too thick add a bit more milk.

8. Season with salt and pepper.

9. If it needs more zip add a bit more horseradish.