I have messed around with a cauliflower mash recipe (all cauliflower, no potatoes) as well as an apple and parsnip mash recipe with some success.
However, for Christmas dinner last year, I decided to try my hand at my own recipe involving cauliflower, parsnips, and carrots. The result was, in my opinion, incredible. Now, I did have one family member say they were too sweet and waive his wife off when she was asking for the recipe but the rest seemed to really like it. I know myself and my wife and several others REALLY liked them, so I hope you enjoy.
- 1 head cauliflower small
- 1/3 lb parsnip approximately 2 large parsnips
- 2 1/2 lbs carrot
- 1/4 cup extra virgin olive oil
- 1/2 cup milk or half and half for creamier mash
- 1 Tbsp unsalted butter
- 1/4 cup parmesan cheese grated
- salt to taste
- pepper to taste
- Chop Cauliflower into florets (size of florets is not very important).
- Peel Parsnips and Carrots and chop them into 1/2″ pieces.
- Add cauliflower, parsnips, and carrots into a medium size pot and cover completely with water.
- Boil until carrots and parsnips are soft (about 10 minutes)
- Drain cauliflower, parsnip, and carrot mix
- Puree in food processor (or you can use an immersion blender right in the pot if you have one…that was my method).
- When the vegetable mix is mostly smooth in the food processor, slowly add oil, milk, salt, and butter and continue to process.
- Add the grated cheese and mix to melt.
- Serve and enjoy!
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