Cauliflower and parsnip mash

    25 min

    Cauliflower and parsnip marry for a delicious alternative to mashed potatoes.

    49 people made this

    Serves: 8 

    • 1 cauliflower, broken into florets
    • 1 parsnip, peeled and sliced
    • 60ml milk
    • 2 tablespoons butter
    • salt and pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to the boil over high heat. Add cauliflower and parsnip, recover, and steam until soft, about 15 minutes.
    2. Drain the vegetables and remove steamer insert. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.

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    Reviews in English (39)


    Altered ingredient amounts. This recipe was great! Who knew putting cauliflower and parsnips together would be so good! I didn't add any milk to it because my boyfriend isn't a big dairy person, and I added some parsley at the end for extra flavor. Have made it twice now and am definitely planning on making it again. Thanks!  -  09 Feb 2010


    Great recipe.  -  09 Feb 2010


    One of our favorite restaurants in Naples,FL, serves a side dish called "Cauliflower Arugula Smash" and I always look forward to it. What confused me about it, however, is that it was nice and thick, unlike when I tried to make mashed cauliflower at home (what low-carbers love to do to substitute for mashed potates). So I asked the server about it, telling him there just had to be something in there besides cauliflower! Sure enough, he reluctantly admitted that there was also parsnips in there! So I was happy to find and try this recipe and review it in an effort to entice others to try it, since I am its first reviewer. It is just simply delicious! I covered the cauliflower and parsnips in water in a saucepan, added some fresh, minced garlic, brought it to a boil, them simmered it until it was very tender. I drained it very well, then put the pan back on the burner briefly just to dry it out. I didn't add the milk, as it would have have ruined this by taking away it's substance--it needs to be good and dry, and only butter added (although a little bit of cream cheese would be good too!) Finally, capitalizing on the restaurant's dish I love so much, I wilted some fresh arugula in a little olive oil and mixed it in at the last. Perfect! And for some reason even better than the restaurant's!  -  24 Feb 2009  (Review from Allrecipes US | Canada)