I made this dish one time before and it was a huge hit with my family!  It has the exact consistency of mashed potatoes.  Parsnips are really great to use to replace potatoes because it has almost the same texture.  A parsnip is a root vegetable that is very closely related to a carrot.  They are a little sweeter than a carrot, so the mixture of parsnips with cauliflower give this dish a perfect balance.  Parsnips also contain a good amount of fiber! 1 cup sliced parsnips contain about 7 grams of fiber.  On the other hand, 1 cup of sliced potato only contains a little less than 2 grams of fiber.  Parsnips contain significantly more vitamins and minerals than potatoes, such as potassium!

RECIPE: (serves 3-4)

• 1/2 head cauliflower, chopped
• 2 large parsnips, peeled and diced
• 2 tablespoons butter
• 2 tablespoons milk
• salt & pepper to taste
• parsley for garnish

note: you can make this dish vegan by using vegan butter (earth balance butter spread) and non-dairy milk (almond)

INSTRUCTIONS:

• in a medium sauce pan, boil water & salt
• once water is boiling, add cauliflower and parsnips
• boil until both parsnips and cauliflower are fork tender (about 10 minutes – you want them to be soft so you can blend them easily!)
• transfer to a blender

note: you can mash with a potato masher if you would like it a little chunky!  I just like my mashed potatoes super creamy and fluffy – it’s your preference! 

• add milk, butter, salt and pepper
• blend until smooth (add more milk if you need to!)
• transfer to serving bowl and top with chopped parsley
• serve and enjoy!