Preheat oven to 400°F (200°C).
In a bowl, combine 1 Tbsp. (15 mL) olive oil, garlic clove and parsnips, and spread on a baking sheet lined with parchment paper.
Roast some 25 minutes or until parsnips are caramelized and tender.
In the blender, purée roasted parsnips, gradually adding milk. Season and set aside.
Cut cauliflower into small florets and cook in boiling salted water until tender.
In the blender, purée cauliflower and butter. Set aside.
Brush fillets with remaining olive oil and bake 5 - 7 minutes.
To serve, cover the bottom of each plate with parsnip sauce, add cauliflower purée and a fillet, and season with fleur de sel and grindings of pepper.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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