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Cauliflower-Parsnip Mash

You've probably heard of mashed cauliflower, but have you tried mashed cauliflower with parsnips? by Marla Starr, updated November 6, 2016 Posted on December 15, 2014

Paleo Recipe Cauliflower-Parsnip Mash
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

You don’t have to fight with yourself (or others) over whether or not you’ll be partaking of the mashed potatoes. Just make this Cauliflower-Parsnip Mash and you’ll be good to go.

The Potato Dilemma

White potatoes are a pretty controversial food in the Paleo world. On the one hand, they are pretty high on the glycemic index and those of us living a Paleo lifestyle generally try to avoid the blood sugar-spiking foods.

On the other hand white potatoes constitute a real, whole food that’s full of nutrients.

In the end, its all a matter of N=1.

If you know you can enjoy the starchy goodness without feeling sick afterwards, by all means, dig into the conventional mashed potatoes. But if you prefer a lower-carb version, this recipe is for you.

Maple Brussels SproutsCauliflower-Parsnip Mash

Enter Cauliflower

If you’ve been Paleo for any length of time, you’ve no doubt heard of mashed cauliflower and maybe you’ve served (or have been served) this dish as a replacement for mashed potatoes. I have found the addition of parsnips brings the general mashed cauliflower dish closer to the original thing.

Cauliflower is great for all sorts of reasons, but parsnips are a starchy root vegetable (like potatoes) that are lower on the glycemic index than white potatoes. That makes them perfect for this Paleo side dish because you get to feel like you’re eating mashed potatoes without the insulin rush.

Whip It Real Good

An immersion blender makes it much easier to get your vegetables the right consistency, but if you don’t have one, it’s not strictly necessary.

A food processor, blender or some old fashioned elbow grease paired with a potato masher will do the job just fine. But, do be careful not to burn yourself if you’re transferring the hot vegetables from the pot to a food processor or blender.

Cauliflower-Parsnip Mash

Cauliflower-Parsnip Mash

Yield: 8-10 Servings

Ingredients

  • 2 heads cauliflower
  • 2-3 parsnips, peeled and chopped into chunks
  • 4-5 tablespoons grass-fed butter
  • coarse ground sea salt

Directions

  1. Remove the florets from each head of cauliflower and discard the stem and leaves. Rinse and transfer to a large stock pot along with the parsnips. Add water until just covering the vegetables. Place the pot over medium-high heat, bring to a boil and simmer until vegetables are tender and a knife punctures the vegetables easily. (This can also be done in shifts if your pan is not large enough.)
  2. Drain the liquid in the sink, being careful not to burn yourself on the steam and return the vegetables in the pan to the stovetop.
  3. Add the butter to the vegetables and cover. Let sit 1-2 minutes.
  4. Using an immersion blender, mash the cauliflower and parsnips until your desired consistency.
  5. Season with sea salt to taste and serve.
  6. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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