Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mashed parsnips & cauliflower. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mashed Parsnips & Cauliflower is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Mashed Parsnips & Cauliflower is something that I have loved my entire life.
Mashed parsnips are made very similarly to mashed potatoes and can be substituted into any meal you would usually serve with mashed potatoes. Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
To begin with this particular recipe, we have to prepare a few components. You can have mashed parsnips & cauliflower using 5 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Mashed Parsnips & Cauliflower:
- Prepare 4 Parsnips
- Get 1 head Cauliflower
- Prepare 100 ml Milk/soymilk
- Prepare 10 grams Butter
- Prepare 1 Salt and pepper
Add the bouillon and lemon juice. Don't over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives.
Instructions to make Mashed Parsnips & Cauliflower:
- This time I used 600 g of parsnips and 800 g of cauliflower, about the same amount of each.
- Break up the cauliflower and steam it until soft in a steamer.
- 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.
- I didn't peel the parsnips this time. Steam these until soft, too, until they can be pierced easily with a skewer.
- 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.
- Transfer the steamed vegetables to a pot.
- Mash them up.
- When they're somewhat mashed, stir in the milk or soymilk, adjusting the texture to your liking.
- If you want to make it even creamier, put the mixture in a food processor, or mix it with a hand mixer or blender.
- 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.
- This time I used Maldon Salt. It comes from Essex, England and has a flaky texture.
- Be sure to serve this hot, with meat, instead of mashed potatoes, or just as is.
Add black pepper and more salt to taste. Drain parsnips, reserving the warm milk. Add more milk, salt and pepper as desired. Suggestion: You could use any type of milk or cream to cook the parsnips in. Place potatoes and parsnips in large saucepan, add enough cold water to cover and bring to a boil.
So that is going to wrap this up for this special food mashed parsnips & cauliflower recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
