Mashed Parsnips & Cauliflower
Mashed Parsnips & Cauliflower

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, mashed parsnips & cauliflower. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mashed Parsnips & Cauliflower is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Mashed Parsnips & Cauliflower is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have mashed parsnips & cauliflower using 5 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mashed Parsnips & Cauliflower:
  1. Get 4 Parsnips
  2. Get 1 head Cauliflower
  3. Take 100 ml Milk/soymilk
  4. Get 10 grams Butter
  5. Get 1 Salt and pepper
Instructions to make Mashed Parsnips & Cauliflower:
  1. This time I used 600 g of parsnips and 800 g of cauliflower, about the same amount of each.
  2. Break up the cauliflower and steam it until soft in a steamer.
  3. Cut the parsnips into pieces that will cook through easily. The photo shows them cut in rounds, but later I found they are easier to mash if you cut them in cubes.
  4. I didn't peel the parsnips this time. Steam these until soft, too, until they can be pierced easily with a skewer.
  5. I don't have a big steamer, so I steamed them separately, but of course you could steam them all together. You could probably cook them in a microwave, too.
  6. Transfer the steamed vegetables to a pot.
  7. Mash them up.
  8. When they're somewhat mashed, stir in the milk or soymilk, adjusting the texture to your liking.
  9. If you want to make it even creamier, put the mixture in a food processor, or mix it with a hand mixer or blender.
  10. Heat the pot over low heat, stirring it up from the bottom, being careful not to let it burn. Add the butter and season with salt and pepper. Heat through.
  11. This time I used Maldon Salt. It comes from Essex, England and has a flaky texture.
  12. Be sure to serve this hot, with meat, instead of mashed potatoes, or just as is.

So that is going to wrap this up for this exceptional food mashed parsnips & cauliflower recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!