Mashed Parsnips & Cauliflower. Mashed parsnips are made very similarly to mashed potatoes and can be substituted into any meal you would usually serve with mashed potatoes. Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water.

Mashed parsnips and Yukon gold potatoes mashed with butter, chives, and parsley. If you've never had a parsnip, you don't know what you're missing! For a rustic texture, return the parsnips to the pan and mash with a potato masher to the consistency you like. You can cook Mashed Parsnips & Cauliflower using 5 ingredients and 12 steps. Here is how you cook it.

Ingredients of Mashed Parsnips & Cauliflower

1. Prepare 4 of Parsnips.
2. You need 1 head of Cauliflower.
3. Prepare 100 ml of Milk/soymilk.
4. You need 10 grams of Butter.
5. It's 1 of Salt and pepper.

Try something different than mashed potatoes. Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. While still hot, whip parsnips with electric mixer until mashed.

Mashed Parsnips & Cauliflower instructions

1. This time I used 600 g of parsnips and 800 g of cauliflower, about the same amount of each..
2. Break up the cauliflower and steam it until soft in a steamer..
3. Cut the parsnips into pieces that will cook through easily. The photo shows them cut in rounds, but later I found they are easier to mash if you cut them in cubes..
4. I didn't peel the parsnips this time. Steam these until soft, too, until they can be pierced easily with a skewer..
5. I don't have a big steamer, so I steamed them separately, but of course you could steam them all together. You could probably cook them in a microwave, too..
6. Transfer the steamed vegetables to a pot..
7. Mash them up..
8. When they're somewhat mashed, stir in the milk or soymilk, adjusting the texture to your liking..
9. If you want to make it even creamier, put the mixture in a food processor, or mix it with a hand mixer or blender..
10. Heat the pot over low heat, stirring it up from the bottom, being careful not to let it burn. Add the butter and season with salt and pepper. Heat through..
11. This time I used Maldon Salt. It comes from Essex, England and has a flaky texture..
12. Be sure to serve this hot, with meat, instead of mashed potatoes, or just as is..

Add cheese, butter, horseradish and salt; continue. Either lumpy or smoothly mashed, fresh parsnips prepared this way are distinctive and incredibly delicious. Today we are making something special and innovative bison roast & mashed parsnips prepared in an outstanding paleo manner will give you the perfect. Parsnips lightly sweeten these mashed potatoes, giving them a distinctive taste. I always cook potatoes with their skins on; the finished dish is much more flavorful that way.