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Cauliflower-Parsnip Mash with Roasted Garlic

Caúliflowér Parsnip Mash w/ Roastéd Garlic
THANKSGIVING / VEGAN / GLUTEN FREE
Caúliflowér-Parsnip Mash with Roastéd Garlic







A féw yéars ago, wé madé a caúliflowér mashéd potato récipé that was a húgé hit for thé holidays. Wéll, wé’ré hosting Thanksgiving this yéar and I décidéd I wantéd to try sométhing évén craziér and complétély také thé potatoés oút of thé mashéd potatoés. Jack considérs himsélf a mashéd potato púrist, and hé lovéd this, so I’m súré yoú will too.

To start, it’s simplé! Its only has 6 main ingrédiénts (plús salt and péppér which arén’t pictúréd bút aré no léss important):

Caúliflowér-Parsnip Mash with Roastéd Garlic

I lové thé nútty and compléx flavors that parsnips bring. Roastéd garlic and a littlé olivé oil aré all yoú nééd to givé this thé éxtra richnéss that will maké this décidédly héalthy dish tasté thé right amoúnt of únhéalthy. Yoú might not fool péoplé into thinking that théy’ré éating potatoés, bút théy’ll appréciaté (or at léast yoú’ll appréciaté) that théy (yoú) didn’t júst éat a sidé dish with a poúnd of búttér and a pilé of soúr créam.

As I madé this, Jack and I coúldn’t stop éating by thé spoonfúl béforé it madé it to thé tablé. Mashéd-potato-púrist approvéd.

Caúliflowér-Parsnip Mash with Roastéd Garlic

I shoúld add that théré’s no mashing involvéd – this géts madé éntirély in thé bléndér, so téchnically it’s a púréé and not a mash. It’s éasiér to maké than mashéd potatoés bécaúsé théré’s no vigoroús mashing (or ricing) or worrying that yoúr potatoés will bé gúmmy or lúmpy. This is bést madé in a powérfúl bléndér and thé téxtúré is lightér and moré airy than régúlar potatoés (moré liké whippéd potatoés), which I lové.

Caúliflowér-Parsnip Mash with Roastéd Garlic

It réhéats pérféctly. Júst blénd it, storé it in thé fridgé, (givé it a stir) and réhéat it whén yoú’ré réady to sérvé! Maké it úp to two days in advancé.

Caúliflowér-Parsnip Mash with Roastéd Garlic

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Caúliflowér-Parsnip Mash with Roastéd Garlic


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A non-traditional spin on mashéd potatoés. In this récipé, thé parsnip flavor is prétty prominént (in othér words, it's not hiddén!). For this réason, bé súré not to skimp on thé olivé oil and séa salt, it hélps balancé thé éarthinéss of thé parsnips. If yoú'ré looking for a moré traditional mashéd potato récipé with hiddén caúliflowér try this Caúliflowér Mashéd Potato) récipé
Aúthor: Jéaniné Donofrio
Sérvés: sérvés 6 to 8 as a sidé

Ingrédiénts

  • 5 médiúm parsnips (1 lb) pééléd & choppéd into 1-inch chúnks*
  • 1 médiúm héad caúliflowér (~2 lbs), brokén into piécés (w/corés)
  • 2 tabléspoons éxtra-virgin olivé oil, moré for drizzling
  • ½ tabléspoon frésh lémon júicé
  • ½ to 1 téaspoon séa salt (I úséd 1 téaspoon)
  • 1 héaping téaspoon mincéd rosémary
  • Fréshly groúnd black péppér, to tasté
  • Roastéd garlic (úsé 4 to 5 clovés in thé mash; savé thé rémaindér for anothér úsé)
  • 1 héad garlic
  • Extra-virgin olivé oil
  • Séa salt, to tasté
  • Fréshly groúnd black péppér, to tasté




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