By: Susan Joy
Serve my Cauliflower and Parsnip Mash as an alternative to mashed white potato.
This creamy and fluffy, low carb mash is delicious served with a roast, stews, meatballs or use 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: 00:10 | Cooking Time: 00:15
- 3 (approx 380g) parsnip(s), 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
- Serve with a drizzle of olive oil and a sprinkling of parsley
Add the parsnip to a large saucepan of simmering water and cook for approximately 5 minutes 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 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 in single serves to make it easy to defrost).
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied