Serve my cauliflower and parsnip mash as an alternative to mashed white potatoes.
This creamy and fluffy, low-carb mash is delicious served with a roast, stews, or meatballs. You can use it also to top shepherd’s pie or any dish where mash is needed. By adding parsnips to cauliflower mash you get more flavour and a better texture, as cauliflower on its own is more like a puree.
Serves: 6 | Prep Time: 10 min | Cooking Time: 15 min
- 3 (approx 380g) parsnips, peeled and chopped small
- 1 med. head cauliflower, chopped into small florets
- 3–4 tbsp coconut cream
- 2 tbsp olive oil
- Sea salt and black pepper, ground, to taste
- Some extra olive oil and parsley to garnish.
Add the parsnip to a large saucepan of simmering water and cook for approximately 5 minutes, and then add the cauliflower. Cook the vegetables for a further 10 minutes or until tender (cooking time will depend on the size of your vegetables). Drain the vegetables well, and then add them to a blender or food processor.
Add the coconut cream, olive oil, salt and pepper to the vegetables and blend to a smooth, fluffy mash. Taste and adjust your seasoning.
Serve with a drizzle of olive oil and a sprinkling of fresh parsley.
The mash is also suitable to freeze (I freeze single serves for easier defrosting).
Article supplied with thanks to The JOYful Table.
About the author: Susan is the author of The JOYful Table cookbook containing gluten- and grain-free, and Paleo-inspired recipes for good health and wellbeing.
Feature image: Supplied