Parsnip Cauliflower Mash
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 8 servings
Ingredients
  • 4-6 cloves of raw garlic or 1 head of roasted garlic (see notes)
  • 1 lb parsnips
  • 1 head of cauliflower
  • 2 tablespoons butter or ghee
  • ½ cup non-dairy milk
  • salt & pepper
  • fresh herbs, optional
Instructions
  1. Peel and slice parsnips into large chunks; remove cauliflower stem and trim florets.
  2. Bring large pot of water to a boil. Add parsnips, and boil for 8-10 minutes. Add cauliflower florets. Boil for another 12 minutes or until cooked through; parsnips should be tender. Drain water and cool slightly.
  3. Add the parsnips and cauliflower to the bowl of a large food processor, along with the garlic, butter and ¼ cup of milk. Process on high for a minute or two. Add remaining ¼ cup of milk if needed; add salt & pepper to taste. Process for another 30 to 60 seconds or until smooth and creamy.
  4. Taste and season further if needed. Serve with a drizzle of olive oil or melted butter (ghee) and a sprinkle of fresh herbs.
Notes / Variations
This recipe can easily be doubled (or tripled) to feed a crowd! Just make sure you have a large enough food processor - a KitchenAid mixer could probably be used for larger servings.

Roasted Garlic: Preheat oven to 400 degrees F. Slice the top off the head of garlic, and place on a piece of foil. Drizzle with olive oil and wrap up foil. Roast for 30-45 minutes, or until cloves are tender and golden.

Recipe Adapted From: Tasty Yummies | Roasted Garlic Parsnip Cauliflower Mash
Nutrition Information
Serving Size: ½ cup Calories: 168 Fat: 7.7g Saturated Fat: 5.5g Carbohydrates: 23.8g Sugar: 8g Sodium: 124mg Fiber: 6.8g Protein: 4.1g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/parsnip-cauliflower-mash/