Cauliflower-Parsnip Mash

Sides | April 21, 2015 | By

Cauliflower-Parsnip Mash
  1. 1 head cauliflower
  2. 2-3 parsnips, peeled and chopped into chunks
  3. 4-5 tablespoons ghee
  4. coarse ground sea salt and ground pepper (to taste)
  5. minced garlic or garlic powder to taste, (optional)
  1. Remove the florets from each head of cauliflower and discard the stem and leaves. Rinse and transfer to a large stock pot along with the parsnips. Add water until just covering the vegetables. Place the pot over medium-high heat, bring to a boil and simmer until vegetables are tender and a knife punctures the vegetables easily. (This can also be done in shifts if your pan is not large enough.)
  2. Drain the liquid in the sink, being careful not to burn yourself on the steam and return the vegetables in the pan to the stovetop.
  3. Add the butter to the vegetables and cover. Let sit 1-2 minutes.
  4. Using an immersion blender, mash the cauliflower and parsnips until your desired consistency.
  5. Season with sea salt, ground pepper and garlic to taste and serve.
Hearth and Honey


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