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Mashed Parsnips & Cauliflower
Mashed Parsnips & Cauliflower

Before you jump to Mashed Parsnips & Cauliflower recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit And Healthy.

One thing that some of you may already understand is that by consuming the right foods can have a substantial effect on your health. One of the foods you should be avoiding is just about any foods you get at a fast food place. You will recognize that the nutrition in these types of is non existent and the unwanted side effects can be really bad. Because of this we are going to be going over the healthy foods that you should be ingesting that will have a positive effect on your health.

One of the primary forms of foods you need to be eating plenty of, is various berries. The volume of vitamin C that can be seen in berries, is one of the main reasons you ought to be eating berries. One more thing you will understand is that the antioxidants in berries will be higher than just about any other food that you may pick to eat and this can help with your circulatory system. Another thing you will see that these antioxidants can help you with is keeping your cells healthy, this can help your system to fight off many different diseases.

By simply following a few of the suggestions above you will notice that you’ll be living a healthier life. Also if you eliminate all the unhealthy food that you should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to mashed parsnips & cauliflower recipe. To cook mashed parsnips & cauliflower you only need 5 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Mashed Parsnips & Cauliflower:
  1. Prepare Parsnips
  2. Get Cauliflower
  3. Prepare Milk/soymilk
  4. Take Butter
  5. Take Salt and pepper
Steps to make Mashed Parsnips & Cauliflower:
  1. This time I used 600 g of parsnips and 800 g of cauliflower, about the same amount of each.
  2. Break up the cauliflower and steam it until soft in a steamer.
  3. 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.
  4. I didn't peel the parsnips this time. Steam these until soft, too, until they can be pierced easily with a skewer.
  5. 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.
  6. Transfer the steamed vegetables to a pot.
  7. Mash them up.
  8. When they're somewhat mashed, stir in the milk or soymilk, adjusting the texture to your liking.
  9. If you want to make it even creamier, put the mixture in a food processor, or mix it with a hand mixer or blender.
  10. 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.
  11. This time I used Maldon Salt. It comes from Essex, England and has a flaky texture.
  12. Be sure to serve this hot, with meat, instead of mashed potatoes, or just as is.

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