Cauliflower and Parsnip Mash Recipe – Hope 103.2

Cauliflower and Parsnip Mash Recipe

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 Susan JoyThursday 14 Oct 2021Lifestyle

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

Ingredients

  • 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.

Directions

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