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Prep 30 mins
Cook 20 mins
We all know about mashed parsnips, and mashed cauliflower, but how about both for a great flavor. A little onion and garlic and then put in a pan topped with a parmesan crust. This is not hard and no fancy whipping, just a potato masher, a little butter and cream, a few bread crumbs and cheese to top it off and done. NO RECIPE. Now, I call this a no recipe, because you can more or less of each ingredient according to your directions, Some like theirs creamier, some don't; some more parsnips some less, so add what you want. However, even though this is a no recipe, these are the approximately ingredients I use. But, feel to use more or less to your liking. Make it your own by adding herbs or even different cheeses.
- 1 head cauliflower (cut in bite size pieces, I remove the thick stems)
- 3 parsnips (peeled and chopped)
- 1 small onion, fine chopped
- 2 teaspoons garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream (light cream or even milk will work, just not as creamy)
- 1 cup Italian seasoned breadcrumbs
- 1⁄2 cup parmesan cheese
- 1 tablespoon butter
- Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low.
- Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side.
- Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like.
- Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes.
- Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!
Finally, a way to eat parsnips that's not disgusting! I used shallots instead of onions and browned the garlic and shallot in the pan before adding back the boiled veggies. I also used fat free evaporated milk instead of cream. The hubby actually took a second helping, so that tells you how good it was!