Yeah OK. I’m a bit obsessed with making fake mashed potatoes using other white veggies. Ever since I found out that you can puree cauliflower and butter and salt and pepper, I’ve been dreaming of other creations I can puree. I’ve obviously done cauliflower a few times. And previously I pureed cauliflower and then mashed it with white sweet potatoes. It occurred to me today that parsnips may be a good option because they are also white.
Sure enough it seems they are a good option because I found several recipes for cauliflower parsnip mash. The one I used for inspiration for the below recipe can be found at Full of Plants.
I paired this cauliflower/parsnip mash with some garlic butter cooked in the same flavors. It was divine.
- 12 oz parsnips, peeled and sliced half inch thick
- 16 oz riced cauliflower or cauliflower florets
- 2 cloves of garlic, minced
- 1/4 c + 1/4 c butter, browned
- 1 T. fresh rosemary, minced
- salt, pepper to taste
- You have a few options for cooking your parsnips and cauliflower before pureeing them both. You can microwave to steam them, steam them on the stove top until tender or boil them until tender. I’ve used all options I usually microwave cauliflower when working with cauliflower rice; otherwise I prefer steaming.
- Once the parsnips and cauliflower are fork tender, throw them in a high speed blender or food processor with 1/4 cup of browned butter, garlic and rosemary. Add some salt and pepper to taste. Puree on low speed until smooth. You will probably need to mix the ingredients around a bit as the mixture will be thick.
- Pour into a small serving bowl and drizzle with additional brown butter. Sprinkle with more salt and pepper to taste, if necessary.