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)
- 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!