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Cauliflower Mash with Carrots and Parsnips

Carrot, Parsnip, and Cauliflower Mash

Author: Ryan Chapman
Servings : 6


  • 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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