Ingredients   

5 parsnips, peeled and chopped into smaller pieces
1 small cauliflower, chopped
1 clove garlic, minced
2 tablespoons olive oil
Pinch salt
2 tablespoons thyme sprigs, roughly chopped
Juice of 1 lemon

Method   

Simmer the parsnip and cauliflower in salted water for 10-12 minutes or until tender

Remove and place into a blender or food processor

Add the garlic, lemon juice and a pinch of salt. Blend until smooth and creamy. Add a small amount of water or milk if too thick

Transfer to a serving bowl and sprinkle with thyme and a drizzle of olive oil. Serve as a side with chicken or fish. Great for babies & kids too