parsnip & cauliflower mash.

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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!


  1. This looks so nutritious and delicious! I’ve added it to my favourites so I can show my mom when I go home for the holidays, and we’ll make it for dinner on Christmas eve. I love cauliflower and this recipe looks perfect!

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