I wish I could take credit for this photo, but can't - you get the point of what it looks like
I was up for the challenge and excited to try them out. I figured going full parsnip was a bit too adventurous for that hubby of mine and since he had had, and enjoyed, mashed cauliflower in the past, I'd combine the two. The taste was perfect and the two combined to make a great texture. With the mashed cauliflower, I always found myself needing to add something to bind the puree together to give it more of a mashed potat texture, I did not find that necessary for the "mashed caulpar" (get it?). The best part? Super. Easy. Especially with my Ninja blender! They were so good I took the leftovers for part of my lunch, Steve enjoyed them, and I will definitely be making them again.
Ingredients
1 lb cauliflower (approx one head)
2-3 Medium Parsnips, peeled and sliced
1 tbsp butter
1/4 milk
garlic, sea salt, cracked pepper to taste
parmesan and chives (optional)
I served this with some broccoli and some roasted chicken and it made a great side. I think the texture was a little too pureed to re-serve in the form of pancakes like I have enjoyed doing with the cauliflower, but it was worth just having them plain. I also did find a recipe in which the veggies were cooked in milk and then it was all added to the blender, pureed and then baked with a breadcrumb topping. I think that would be a great suggestion for a party side!
Here's a little extra reading for anyone who is interested in the health benefits of parsnips. Turns out that they can help keep blood sugar on par and lower cholesterol and are high in fiber keeping you full longer! Looks like I'll be cooking with parsnips a lot more frequently!
No comments:
Post a Comment