Parsnip & Cauliflower Mash with Garlic Butter

🧂 Ingredients

• 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 g
• 1 teaspoon lemon zest
• garnish with diced green onion or parsley
• 2 medium cloves garlic

  finely diced
• 2 tablespoons butter

  or ghee, olive oil can also be used
• pinch of salt

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 Serve the mash in a bowl or a serving pot drizzled with garlic butter and green
  onion.

Nutrition Info