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)
- 1–2 tablespoons butter (about 15–20 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
- 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.