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Parsnip and Cauliflower Mash

I'm not a fan of parsnips.....the texture and flavour when combined with the cauliflower and if I didn't prepare it myself I wouldn't have known the parsnips where there.
Keyword: Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Keto Food, Keto meal, Keto Recipe, Ketogenic, Ketogenic Diet, Paleo Pete, Parsnip and Cauliflower Mash, Pete Evans
Servings: 8

Ingredients

  • 1 garlic bulb
  • 80 ml (½ cup) olive oil plus extra to serve
  • 5 parsnips peeled, cores removed
  • 1 head of cauliflower (about 1kg) broken into florets
  • 2 tsp lemon juice
  • sea salt and freshly ground black pepper

Instructions

  • Preheat oven to 180°C/355°F (160°C/320°F fan-forced).
  • Place the garlic on a baking tray and drizzle over over some of the oil. Roast for 30 minutes, or until the garlic is golden and tender.
  • Meanwhile, bring a large saucepan of salted water to the boil. Add the parsnip and cauliflower and cook for 15 minutes, or until tender. Drain and shake off any excess water.
  • Place the cooked parsnip and cauliflower in the bowl of a food processor.
  • Cut the roasted garlic in half crossways and squeeze the soft garlic flesh straight into the food processor bowl. Add the remaining oil, the lemon juice and 80ml of water and blend until smooth. Season with salt and pepper. Transfer to a serving bowl, sprinkle some more pepper on top, drizzle over some extra olive oil and serve.

Notes

From: Evans, Pete (2019) Easy Keto Pan McMillan Australia Pty Ltd