Parsnip & Cauliflower Mash with Garlic Butter

Awwww, mashed potatoes – one of my childhood’s favourite comfort foods. I still eat white potatoes every now and then, but I certainly don’t overindulge in the good old spuds as much as I used to. I do, however, still want the comfort of the creamy, buttery purée that so perfectly soaks up the steak juices and that compliments the meatballs – a match made in heaven.

Instead, I make alternatives with other starchy vegetables like sweet potatoes, carrots, swedes and even broccoli gets involved sometimes. Today, I’m sharing my recipe for paleo cauliflower mash made with starchy parsnips and topped with a simple garlic butter drizzle. Even my late grandmother would be proud of this.

Cook’s notes: For those of you who must avoid butter (*sad panda*), I suggest using ghee instead. Ghee is a clarified butter with most of the milk solids removed during the making and is usually (there are of course caveats) well tolerated by everyone. Alternatively, you can use olive oil and maybe some avocado to enrich the mash with some fat. Swedes or sweet potatoes could be used instead of parsnips.

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cauliflower parsnip mash
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Parsnip & Cauliflower Mash with Garlic Butter

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Irena Macri
Servings: 4
Course: Side Dish
Cuisine: British
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Calories: 115kcal
This parsnip and cauliflower mash is a perfect side dish with meat, chicken or fish. Also great as a comforting breakfast bowl with some egg on top.


  • 1 large parsnip peeled and diced into cubes
  • 1 medium head of cauliflower roughly diced
  • 2 cloves garlic roughly diced
  • 2 cups vegetable stock or bone broth
  • generous pinch of salt
  • pinch of white pepper optional, black can also be used
  • 1-2 tablespoons butter about 15-20 g
  • 1 teaspoon lemon zest
  • garnish with diced green onion or parsley

For garlic butter drizzle

  • 2 medium cloves garlic finely diced
  • 2 tablespoons butter or ghee, olive oil can also be used
  • pinch of salt


  • Add the parsnip, cauliflower and garlic to a medium saucepan and cover with vegetable stock. Bring to boil and cook for 10 minutes, until soft, covered or uncovered.
  • Strain the stock into a bowl and transfer the cooked vegetables to a food processor. Add 1/3 of the cooking stock back to the food processor and add a little salt, pepper, butter and lemon zest. Process into smooth puree, about 30-40 seconds, scraping the sides as you go. You can use a blender stick or mash the vegetables by hand as well.
  • In the meantime, add the other diced garlic and butter to a small frying pan or a saucepan. Heat over medium heat and cook, stirring frequently, until garlic turns golden brown. This will take about a minute or two.
  • Serve the mash in a bowl or a serving pot drizzled with garlic butter and green onion.


Calories: 115kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 561mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 0.3mg
Keywords: Cauliflower Recipes, Vegetable Side, Vegetarian, Grain-Free, Parsnips
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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