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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 Treats that offer You Energy.

Healthy eating helps bring about a feeling of health and wellbeing. Whenever we eat more healthy foods and a smaller amount of the detrimental ones we usually feel much better. Eating more vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s difficult to find healthy foods for something to eat between meals. You can spend hours at the supermarket searching for the perfect snack foods to allow you to feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?

Yogurt is often a snack many individuals take for granted. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a snack, however, yogurt is one of the greatest things you are able to reach for. It is a protein-rich resource of healthy vitamins and minerals. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by most people. Try putting in some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. This minimizes your sugar absorption without reducing the taste of your snack.

A large assortment of easy health snacks is easily available. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to mashed parsnips & cauliflower recipe. You can cook mashed parsnips & cauliflower using 5 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Mashed Parsnips & Cauliflower:
  1. Get Parsnips
  2. You need Cauliflower
  3. Get Milk/soymilk
  4. Take Butter
  5. Provide 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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