Serves 4 to 6
GROWING UP, I had no idea what a parsnip was. Now that I have been officially introduced to this underused vegetable that looks like a fat white carrot, I know that it is full of vitamins and minerals, fiber and potassium, and vitamin C (not unlike the potato). Adding parsnips to your cauliflower mash adds a velvety texture and a slightly different, mysterious, and pleasant flavor. And of course, the result is once again a lot like mashed potatoes—any time I can re-create a texture and a taste of my childhood, but do it in a better way for my body, I’m thrilled.
1 large head cauliflower, leaves and stem removed, cut into large chunks
1½ large parsnips, peeled and chopped
2 tablespoons Homemade Hemp Milk (here) or other nondairy milk of your choice
1½ tablespoons coconut oil or olive oil
1 tablespoon coconut butter, ghee, or other nondairy butter of choice
1 teaspoon Himalayan salt
Dash of freshly ground black pepper
Fill a pot with 2 inches of water and place a steamer insert inside the pot. Add the cauliflower and parsnips to the steamer, cover, and steam for 12 to 15 minutes, until the vegetables are very tender when pierced with a fork.
Transfer the vegetables to a large mixing bowl. Add the remaining ingredients and whip with a hand mixer (or in a stand mixer) until creamy. Serve hot.