Mashed Parsnips & Cauliflower
Mashed Parsnips & Cauliflower

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mashed parsnips & cauliflower. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mashed Parsnips & Cauliflower is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mashed Parsnips & Cauliflower is something that I’ve loved my whole life.

Mashed parsnips are made very similarly to mashed potatoes and can be substituted into any meal you would usually serve with mashed potatoes. Parsnips are delicious and can be cooked into a great mash, just like potatoes. You can make this parsnip recipe as smooth or chunky as you like.

To begin with this recipe, we have to prepare a few ingredients. You can cook mashed parsnips & cauliflower using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Mashed Parsnips & Cauliflower:
  1. Make ready 4 Parsnips
  2. Make ready 1 head Cauliflower
  3. Get 100 ml Milk/soymilk
  4. Make ready 10 grams Butter
  5. Prepare 1 Salt and pepper

While still hot, whip parsnips with electric mixer until mashed. Add cheese, butter, horseradish and salt; continue. Try something different than mashed potatoes. Place the parsnips in a saucepan with water to cover.

Steps 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.

Add the bouillon and lemon juice. The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking. Parsnips lightly sweeten these mashed potatoes, giving them a distinctive taste. I always cook potatoes with their skins on; the finished dish is much more flavorful that way.

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