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 food recipes. This time, I will make it a little bit unique. This will be really delicious.
Mashed Parsnips & Cauliflower is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Mashed Parsnips & Cauliflower is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mashed parsnips & cauliflower using 5 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mashed Parsnips & Cauliflower:
- Take 4 Parsnips
- Make ready 1 head Cauliflower
- Take 100 ml Milk/soymilk
- Take 10 grams Butter
- Get 1 Salt and pepper
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.
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