A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER
We all know about mashed parsnips, and mashed cauliflower, but how about both for a great flavor. A little onion and garlic and then put in a pan topped with a parmesan crust. This is not hard and no fancy whipping, just a potato masher, a little butter and cream, a few bread crumbs and cheese to top it off and done. NO RECIPE. Now, I call this a no recipe, because you can more or less of each ingredient according to your directions, Some like theirs creamier, some don't; some more parsnips some less, so add what you want. However, even though this is a no recipe, these are the approximately ingredients I use. But, feel to use more or less to your liking. Make it your own by adding herbs or even different cheeses.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low.
- Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side.
- Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like.
- Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes.
- Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!
Nutrition Facts : Calories 368, Fat 24.2, SaturatedFat 14.6, Cholesterol 77.1, Sodium 569.4, Carbohydrate 30.7, Fiber 6, Sugar 6.5, Protein 9.6
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Pakistan Independence
independencepakistan8@gmail.comThis recipe is a great way to use up leftover parsnips. I added some chopped carrots and celery to the vegetables and it was a delicious and healthy meal.
Charity Kalu
k_charity91@yahoo.comI'm not a big fan of parsnips, but I really enjoyed this dish. The onion and cauliflower helped to balance out the flavor of the parsnips and the roasted vegetables were delicious.
Sackboiy
sackboiy@hotmail.comThis is a great recipe for a healthy and delicious side dish. The parsnips were roasted to perfection and the onion and cauliflower added a nice touch of sweetness.
Penelope
penelope16@gmail.comI made this dish for a dinner party and it was a big hit. Everyone loved the flavors and the parsnips were cooked perfectly.
Apon Apon Das Raj
a-apon@hotmail.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted parsnips, onion, and cauliflower.
Watsonic000
watsonic00084@hotmail.frI'm always looking for new ways to cook parsnips, and this recipe is a keeper. The parsnips were roasted to perfection and the onion and cauliflower added a nice touch of sweetness.
Brittany Schlinker
sb89@hotmail.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your vegetables.
Ed Fernandez
fernandezed70@aol.comI love the simplicity of this recipe. It's a great way to let the natural flavors of the vegetables shine through.
Tefo Sekabate
sekabate-t33@gmail.comThis recipe is a great way to use up leftover parsnips. I added some chopped carrots and celery to the vegetables and it was a delicious and healthy meal.
Jessica smith
j_s@yahoo.comI followed the recipe exactly and the parsnips came out a little too hard. I think I would roast them for a few minutes less next time.
Natasha Tsetsengoa
n.t@hotmail.co.ukI'm not a big fan of parsnips, but I really enjoyed this dish. The onion and cauliflower helped to balance out the flavor of the parsnips and the roasted vegetables were delicious.
T Aitchison
a@hotmail.co.ukThis is a great recipe for a healthy and delicious side dish. The parsnips were roasted to perfection and the onion and cauliflower added a nice touch of sweetness.
Siyam Bhuyian
bhuyian.s@hotmail.frI made this dish for a potluck and it was a big hit. Everyone loved the flavors and the parsnips were cooked perfectly.
asare emma
emma_a85@aol.comThis dish is simple to make and very flavorful. The parsnips were tender and the onion and cauliflower added a nice crunch. I served it with roasted chicken and it was a perfect meal.
David HERMANN
d.h51@hotmail.comI love parsnips and this recipe is a great way to cook them. The onion and cauliflower add a nice touch. I will definitely be making this again.
Sabastian Tahmim
s_tahmim96@aol.comDelicious! The parsnips were perfectly roasted and the onion and cauliflower added a nice sweetness. I will definitely be making this again.
Shoban Shobanbaloch
shoban_shobanbaloch@hotmail.comEasy and tasty! I made this dish for a weeknight dinner and it was a hit. The leftovers were even better the next day.
Cheese God
cheese_god60@aol.comI've never had parsnips before, but I'm so glad I tried this recipe. They were delicious! The flavors of the parsnips, onion, and cauliflower complemented each other perfectly.
Melani Alexandra
alexandra32@yahoo.comThese parsnips were amazing. I followed the recipe exactly and they turned out perfect. My family loved them!