We hosted an Americana Farm 2 Table Dinner last weekend to celebrate the week of Independence Day. There was a long list of exceptional veggies available from the garden to choose from, and it proved difficult to commit to using just a small variety of vegetables: a handful for the starter (Fennel & Kohlrabi Slaw), and then a side dish to the main course. I considered braising parsnips, but it’s such a common side to see recently that I chose to try something different that perhaps used more than one vegetable.
Four years ago, when Wyatt was an infant, and I was newly a gardener, I made his first baby food by mashing farm grown parsnips. As a new mom, I had to try a bite to make sure it would do; and it truly inspired me to find ways to use parsnips, including as a substitute for potatoes.
Cauliflower is a great veggie substitute for both potatoes and rice. It’s easy to prepare, boil and mash just like potatoes. It’s even easier to toss into a food processor when raw to create a tender but slightly al dente substitute for rice when served under curry or stir fry: seriously, much easier and tastier than rice. Romanesco and purple cauliflower are equally wonderful for this.
Parsnips can be a bit grainy, where cauliflower florets turn out quite smooth like mashed potatoes. So between the two textures of parsnips and cauliflower and their light, bright flavors, I considered it would be worth a shot to combine the two into a mash as a side dish for smoked Berkshire pork chops on a hot summer’s eve. That was definitely not a bad move: it was a total crowd-pleaser.
So here it is, without further ado. Ditch the starchy mashed potatoes, and opt for the brightly flavored, fresh mash of parsnips and cauliflower next time your meal calls for a creamy mashed side dish. It’s less dense and easier to digest, and adds such a wonderful depth to the meal.
Ingredients
3 large parsnips
1 medium head of cauliflower
¾ cup vegetable broth
3 cloves crushed garlic
3 tbsp unsalted butter
½ tbsp Himalayan pink salt, plus extra to boil water
½ tbsp freshly cracked black pepper
Sprinkle of fragrant fennel leaves
Instructions
- Peel and chop the parsnips.
- Trim and cut cauliflower into florets.
- Place parsnips and cauliflower in pot and cover with water, sprinkle with a generous dash of salt.
- Cover pot with a lid and bring water to a boil. Remove lid and cook until tender.
- Drain pot, add vegetable broth, crushed garlic, butter, salt and pepper.
- Mash or blend using an immersion blender.
- Garnish with fresh fennel leaves
