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cauliflower parsnip mash

Parsnip & Cauliflower Mash with Garlic Butter

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x


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)
  • 12 tablespoons butter (about 1520 grams)
  • 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 (depending on your sensitivities, olive oil can also be used)
  • pinch of salt


  1. 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.
  2. 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.
  3. 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.
  4. Serve the mash in a bowl or a serving pot drizzled with garlic butter and green onion.

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