Mashed Cauliflower and Parsnip

    Mashed Cauliflower and Parsnip

    (46)
    7saves
    25min


    47 people made this

    Cauliflower and parsnip combined with milk and butter make a great alternative to traditional mashed potato.

    Ingredients
    Serves: 8 

    • 1 head cauliflower, broken into florets
    • 1 parsnip, peeled and sliced
    • 1/4 cup (65ml) milk
    • 2 tablespoons butter
    • pinch salt and pepper to taste

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Steam the cauliflower and parsnips until soft, about 15 minutes.
    2. Drain the vegetables. Mash together. Gradually add milk and butter and continue to mash to desired consistency. Season to taste with salt and pepper; serve warm.
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    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (47)

    by
    79

    One of our favorite restaurants in Naples,FL, serves a side dish called "Cauliflower Arugula Smash" and I always look forward to it. What confused me about it, however, is that it was nice and thick, unlike when I tried to make mashed cauliflower at home (what low-carbers love to do to substitute for mashed potates). So I asked the server about it, telling him there just had to be something in there besides cauliflower! Sure enough, he reluctantly admitted that there was also parsnips in there! So I was happy to find and try this recipe and review it in an effort to entice others to try it, since I am its first reviewer. It is just simply delicious! I covered the cauliflower and parsnips in water in a saucepan, added some fresh, minced garlic, brought it to a boil, them simmered it until it was very tender. I drained it very well, then put the pan back on the burner briefly just to dry it out. I didn't add the milk, as it would have have ruined this by taking away it's substance--it needs to be good and dry, and only butter added (although a little bit of cream cheese would be good too!) Finally, capitalizing on the restaurant's dish I love so much, I wilted some fresh arugula in a little olive oil and mixed it in at the last. Perfect! And for some reason even better than the restaurant's!  -  24 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    20

    This is one of my favorite low-carb recipes to use in place of mashed potatoes. Instead of milk, I use half-n-half or heavy cream. My family really likes this, especially my husband who claims to HATE cauliflower. NOTE: If you add this recipe to a small saucepan and add in a cup or so of organic chicken broth, you have a quick faux-potato soup!  -  04 Feb 2012  (Review from Allrecipes USA and Canada)

    by
    16

    I loved this dish!! I followed another review and added garlic to the pot of water when cooking the veggies. Did add about 2 tablespoons of sour cream to the mixture and made sur to beat well with the electric mixture - what a treat!! I teach cooking classes at a local grocery store and I plan to use this recipe in the fall.  -  14 Jun 2009  (Review from Allrecipes USA and Canada)

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