5Scallionswhite and tender green parts, thinly sliced on the bias
1/4CShallotsthinly sliced (optional)
Instructions
Boil parsnips and cauliflower in heavily salted water until fork tender. Strain and set aside.
Chop Kale into small pieces. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add garlic and shallots and sauté until soft. Add kale and a big pinch of salt, and sauté until crispy (5 minutes).
Process parsnips and cauliflower in a food processor or by using a potato ricer. Slowly, stir in the milk. If the parsnips are dry, add more milk until you get a thick creamy texture. Season with salt and pepper.
Combine kale, parsnip/cauliflower mixture and shallots. Transfer to a serving bowl, and drizzle with the remaining olive oil. Sprinkle with the scallions and crispy shallots right before serving.