Tonight, I decided to fiddle with my carrot and parsnip puree recipe and toss in some cauliflower. Why mess with a good thing? Well, I picked up some cute baby cauliflower heads at the Mountain View Farmers’ Market…
…and I was feeling wild and crazy. I could’ve ended up with a pot of grossness but, luckily, my tinkering led to another yummy mashed potato substitute.
Here’s what I gathered to make enough mash for 6 people:
- 3 tablespoons butter or ghee, plus 1 tablespoon of butter or ghee
- ¾ lb parsnips (or about 5 medium parsnips), coarsely chopped
- 2/3 lb carrots (or about 2 large carrots), coarsely chopped (slightly smaller than parsnips)
- 1 ½ lb cauliflower florets (or about 1 small head of cauliflower), coarsely chopped
- 4 green garlic stalks, thinly sliced or 4 whole garlic cloves
- ½ onion, coarsely chopped
- ½ cup organic chicken broth
- ½ cup water
- Kosher salt
- Freshly ground pepper
Here’s how I made it:
Basically, I followed the same steps as I did with the carrot and parsnip puree recipe. If you’re too lazy to click on the link, here are the steps again.
I melted three tablespoons of butter in a large stock pot over medium heat and chopped up my veggies…
…and alliums. 
I dumped the veggies, broth, and water into the pot and waited until it came to a boil.
I lowered the heat and simmered the covered pot for 25-30 minutes until the vegetables were mushy.
I added salt, pepper, and the last tablespoon of butter and I pureed everything with my immersion blender.
This puree is pretty tasty. It’s a good compromise for peeps who find the carrot and parsnip puree a little too sweet and the cauliflower puree too bland.
