Cauliflower Parsnip and Roasted Garlic Mash
Great Side Dish For Those Looking to Replace the Tater
About this Recipe
Yes, you have not died. You are still on the Marinate Me Baby website and we are still protein-centric. However, what is a Meat and Potato style dish without a little variety on the side dish? I promise this Cauliflower Parsnip and Roasted Garlic Mash recipe will not disappoint.
My clients LOVE grilled products. Grilled meat, grilled vegetables. This is one of my favorite side dishes ever, and I love adding it whenever I can. It’s just a slight departure from the classic mashed potato recipe, yet it pays homage to the classic comfort dish as it is still creamy and delicious!
If you are trying to lighten up your dish, you can swap the heavy cream for a whole or reduce fat milk, and for a non-dairy option I have also tried this recipe with almond and cashew milk, and it tastes great!
- 4 large parsnips, peeled and chopped into 1/4″ inch rounds
- 2 heads cauliflower, chopped into 1″ inch pieces
- 1 head of roasted garlic (more if you like)
- 1 cup heavy cream, warmed
- 1 stick unsalted butter, softened
- 2 teaspoons minced thyme
- kosher salt and fresh cracked black pepper to taste
Step 1
In a large pot, fill with water and bring this to a boil.
Step 2
Once at a boil, add the parsnips and allow to cook at that boil for 6 minutes. Then add the cauliflower and continue to cook at that rapid boil stage for 12 more minutes or until the vegetables are fork-tender.
Step 3
Drain the vegetables completely. Transfer these items into a large mixing bowl.
Step 4
Add the roasted garlic and begin to mash the mixture with a potato masher (for a rougher texture) or for a more smooth use a hand mixer. Then add the remaining ingredients, season with the kosher salt and black pepper and mix until you reach your desired consistency.
Step 5
Adjust seasoning and serve with your favorite grilled meat!
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