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.
Ingredients
- 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
Instructions
- 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.
Nutrition
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
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