Parsnip and Cauliflower Mash
Parsnip and Cauliflower Mash
Meaghan South
4-6
10 mins
12 mins
Sides
https://www.meaghansouth.com/blog/parsnip-and-cauliflower-mash
https://meaghansouthvitalityshop.com.au/blogs/news/parsnip-and-cauliflower-mash
A delicious low-carb mash of parsnip and cauliflower with roasted garlic and olive oil.
Ingredients
- 5 medium parsnips, peeled & chopped into 2 cm pieces
- 1 medium cauliflower, broken into pieces (it's ok to include the core)
- 5 cloves whole roasted garlic with skin on
- 2 tablespoons extra-virgin olive oil (more for drizzling)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1 tablespoon minced rosemary
- Freshly ground black pepper, to taste
Directions
- Tip: roast the garlic in advance and store any extra cloves in the freezer.
- Steam parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender or Thermomix.
- Add the peeled, roasted garlic along with the olive oil, lemon juice, 1/2 teaspoon of salt and a pinch of pepper. Blend to a smooth consistency, adding a little water or chicken broth if needed (sparingly). Taste and add the additional 1/2 teaspoon of salt if desired.
- Transfer to a serving bowl and stir in the rosemary. Add a drizzle of olive oil, more pepper if desired, and serve hot.