Horseradish Parsnip Mash

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Raise your hand if you’re tired of cauliflower mash.  YES.  I’m right there with you.  Cauliflower mash, cauliflower rice, cauliflower pizza, cauliflower in my smoothie.  I have done it all.  While I think it’s a fantastic, lower carb substitute, sometimes you need a slump-buster.

Now, I didn’t get rid of the cauliflower altogether, but I did add a new player – parsnips!  If you haven’t tried parsnips, they are a root vegetable that are typically in season fall through winter, and have a bit of a sweet flavor to them.  They’re delicious roasted, but for this recipe I boil and mix them up with cauliflower and horseradish for a comforting side to roast, chicken or fish.  And if you’re not into horseradish, skip it!  It’s delicious with just the garlic, but we happen to love horseradish in our house.

HORSERADISH PARSNIP MASH

 

INGREDIENTS: 

1.5 pounds parsnips (about 8 medium parsnips), peeled and chopped
2 cups cauliflower florets (fresh or frozen)
2 tablespoons mayonnaise
1 tablespoon butter
1 tablespoon horseradish (or more if you love horseradish)
1 garlic clove, minced
2 tablespoons fresh chives, chopped
Salt and pepper to taste

METHOD: 

Heat a pot of water to boiling.  Add parsnips and cauliflower.  Boil for 20-30 minutes until parsnips and cauliflower are tender.

Drain parsnips and cauliflower in a colander. Make sure all water has drained, so your parsnip mash isn’t runny!

Add drained parsnips and cauliflower to a blender, along with mayonnaise, butter, horseradish, garlic, and salt and pepper.  And I feel like I need to add this as a side note: For the love, please do not use low-fat mayonnaise and then tell me you don’t like this recipe.  I could get into all the weird things they do to make mayo, butter, nut butters, cheese and milk non-fat, but I’ll save that for another time. Let’s all just eat real food.

Pulse in a blender or food processer until ingredients are combined and cauliflower and parsnips are creamy.  Be careful to not over-blend, or you may end up with more of a puree.  Add salt and pepper to taste.

Pour in a serving bowl and top with chives, or if you’re like me, a little more butter!

MACROS:  Calories 147, Fat 5.8g, Carbohydrates 23.5g, Protein 2.4g

 

 

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