I’m not a fan of parsnips…..the texture and flavour when combined with the cauliflower and if I didn’t prepare it myself I wouldn’t have known the parsnips where there.
Parsnip and Cauliflower Mash
Ingredients
- 1 garlic bulb
- 80 ml (½ cup) olive oil plus extra to serve
- 5 parsnips peeled, cores removed
- 1 head of cauliflower (about 1kg) broken into florets
- 2 tsp lemon juice
- sea salt and freshly ground black pepper
Instructions
- Preheat oven to 180°C/355°F (160°C/320°F fan-forced).
- Place the garlic on a baking tray and drizzle over over some of the oil. Roast for 30 minutes, or until the garlic is golden and tender.
- Meanwhile, bring a large saucepan of salted water to the boil. Add the parsnip and cauliflower and cook for 15 minutes, or until tender. Drain and shake off any excess water.
- Place the cooked parsnip and cauliflower in the bowl of a food processor.
- Cut the roasted garlic in half crossways and squeeze the soft garlic flesh straight into the food processor bowl. Add the remaining oil, the lemon juice and 80ml of water and blend until smooth. Season with salt and pepper. Transfer to a serving bowl, sprinkle some more pepper on top, drizzle over some extra olive oil and serve.
Notes
* Pictured served with Pork Sausages with Onion and Bacon Gravy.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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