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Mashed Cauliflower, Celeriac, and Parsnip

Creamy, flavorful, and festive, this mashed cauliflower, celeriac, and parsnip can be both an everyday nutritious staple and a festive side dish for your holiday menu. This recipe is dairy-free, lectin-free, and a low-carb and more nutritious alternative to mashed potatoes.

Everyone knows about mashed potatoes, mashed cauliflower, or even mashed celeriac. But my favorite combination of vegetable for making a creamy and tasty purée or mash is made of cauliflower, celeriac and parsnips.

They are all pretty easy to find, friendly with most diets, and so much more flavorful than just potatoes or cauliflower alone.

And if you were not yet convinced, this trio is ridiculously nutritious, packed with vitamins and minerals, antioxidants and fiber.

Mashed cauliflower, celeriac and parsnip

Ingredients for mashed cauliflower, celeriac, and parsnip

FOR ROASTING:

  • 1 heaping cup cubed celeriac/celery root (one small root)
  • 1 heaping cup cubed parsnip (two small parsnips)
  • 1 small cauliflower head, cut into florets
  • 6 garlic cloves, whole and lightly smashed
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • a few sprigs of fresh thyme (dry can also be used)

FOR BLENDING:

  • roasted vegetables
  • roasted garlic cloves, peeled
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar (or more to taste)
  • 1/2 teaspoon allspice
  • pinch of nutmeg
  • a little bit of water or plant milk (like 1 tablespoon) if you feel is needed for blending

FOR SERVING:

  • fresh thyme and oregano
  • extra virgin olive oil
  • Optional, a pinch of grated tonka bean

How to prepare mashed cauliflower, celeriac and parsnip

While it will take about 35 minutes to roast the vegetables, the hands on time is about 15 minutes. Just to clean and chop the vegetables and process the puree.

That’s one of the reasons I love this recipe so much. It’s also a great recipe to prepare in advance and reheat.

  • Preheat the oven to 400F/200C.
  • Add all the vegetables to a baking sheet, drizzle with olive oil and sprinkle with fresh thyme leaves (you can also use dry), salt and pepper. Roast for 30 to 35 minutes, or until the vegetables are fork tender.
  • transfer the vegetables to a food processor, along with the other ingredients. Process until you obtain a creamy texture. A little bit of hot water or plant milk can help with consistency if it’s needed.
  • Transfer the mash to a serving platter, garnish with fresh herbs, extra virgin olive oil and (optionally) a pinch of grated tonka beans. Tonka beans have an incredible flavor. If you can’t find them, grate some nutmeg instead.

How to serve mashed cauliflower, celeriac and parsnip

This is the perfect side dish. It’s creamy, flavorful, grounding and comforting. It’s easy to make and can be prepared in advance, refrigerated for up to three days and even frozen.

It goes with any type of meat, chicken or fish. I love to serve it with sauteed or roasted mushrooms, and we use this mash to make a sort of shepard’s pie, layering the mash with sauteed ground beef, onions, garlic and spices and baking for about 30 to 40 minutes.

Tonka beans add amazing flavor to any mash, and this is no exception. Tonka beans are not easy to find in the US, but if you get them, add a pinch of grated bean to the mash, before serving. It’s worth it! Otherwise, use some freshly grated nutmeg.

Don’t be afraid to make this as a festive dish, to replace the mashed potatoes. It has so much more flavor and the use of allspice, nutmeg and tonka beans give it the festive touch.

This mashed cauliflower, celeriac and parsnip side will perfectly match our Lectin-Free Boef Bourguignon.

For another combination of these three vegetables, and if soup is more what you have in mind, check out our Cream of Celeriac, Parsnip and Cauliflower.

This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Mashed Cauliflower, Celeriac, and Parsnip

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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By Claudia Curici Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes

Creamy, flavorful, and festive, this mashed cauliflower, celeriac, and parsnip can be both an everyday nutritious staple and a festive side dish for your holiday menu. This recipe is dairy-free, lectin-free, and a low-carb and more nutritious alternative to mashed potatoes.

Ingredients

  • FOR ROASTING:
  • 1 heaping cup cubed celeriac/celery root (one small root)
  • 1 heaping cup cubed parsnip (two small parsnips)
  • 1 small cauliflower head, cut into florets
  • 6 garlic cloves, whole and lightly smashed
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • a few sprigs of fresh thyme (dry can also be used)
  • FOR BLENDING:
  • roasted vegetables
  • roasted garlic cloves, peeled
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar (or more to taste)
  • 1/2 teaspoon allspice
  • pinch of nutmeg
  • a little bit of water or plant milk (like 1 tablespoon) if you feel is needed for blending
  • FOR SERVING:
  • fresh thyme and oregano
  • extra virgin olive oil
  • Optional, a pinch of grated tonka bean

Instructions

1

Preheat the oven to 400F/200C.

2

Add all the vegetables to a baking sheet, drizzle with olive oil and sprinkle with fresh thyme leaves (you can also use dry), salt and pepper. Roast for 30 to 35 minutes, or until the vegetables are fork tender.

3

transfer the vegetables to a food processor, along with the other ingredients. Process until you obtain a creamy texture. A little bit of hot water or plant milk can help with consistency if it's needed.

4

Transfer the mash to a serving platter, garnish with fresh herbs, extra virgin olive oil and (optionally) a pinch of grated tonka beans. Tonka beans have an incredible flavor. If you can't find them, grate some nutmeg instead.

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