I’m going crazy for lemon thyme these days. Savory lemon thyme.
The aroma, the scent, the pure inhalation of pleasure brightens my soul.
Yes, I know, only a few of us would exude such statements.
In any case, a wonderfully refreshing combination of “creamy” comestibles and the brilliance of lemon in every way provides an incredibly delicate and astonishing sort of panache to your palate in a savory smash.
- the savory – lemon thyme
- the lemon – lemon juice, lemon salt, and more lemon thyme
- the cream – vegetable goodness (cauliflower and parsnip, actually. no cream at all)
- the punchline – it’s simply heavenly
Savory Lemon Cauliflower “Cream”
3 large parsnips (2 chopped, 1 shredded)
2 cups cauliflower florets
3 Tbs. Kerrygold butter (or coconut oil for the vegan, dairy-free version), divided
juice of 1 lemon
1 tsp. lemon salt
fresh ground pepper
2 Tbs. fresh lemon thyme, minced
Bring a large pot of water to a boil and cook the 2 chopped parsnips until soft. Drain. Transfer to a high speed blender. Before blending, boil the cauliflower for just a few minutes, until soft. Drain and combine with the cooked parsnip. Add 2 Tbs. butter (or oil), lemon juice, and lemon salt, as well as the pepper and lemon thyme. Puree until smooth and creamy. This is the “cream.”
In a large skillet, melt the remaining butter and add the one shredded parsnip. Caramelize the shreds until a beautiful and fragrant golden brown.
Fold the caramelized shreds into the pureed “cream.”
Savor the splendid sensation…
