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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Unitechnology
[email protected]This recipe is a keeper! It's easy to make, healthy, and delicious. I'll definitely be making it again.
Bilal Sahil
[email protected]I'm not a big fan of cauliflower, but I really enjoyed this dish. The roasting process brought out the sweetness of the cauliflower and the other vegetables.
mistylj11
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted parsnips and cauliflower.
Sk Manik
[email protected]This is a great recipe for a healthy and flavorful side dish. The vegetables are roasted to perfection and the flavors are well-balanced.
Mohammed Umar Kudu
[email protected]I love this recipe! It's so easy to make and the vegetables are always delicious. I've made it several times and it's always a hit with my family and friends.
David Hall
[email protected]Overall, this was a good recipe. The vegetables were roasted perfectly and they had a nice flavor. I would definitely make this again.
manjinder chohan
[email protected]The parsnips were a bit too hard for my liking. I think I'll roast them for a few minutes less next time.
Jackson Solomon
[email protected]The vegetables were a bit bland for my taste. I think next time I'll add some herbs or spices to give them more flavor.
Bugosi Sarah
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a weeknight dinner. It's always a hit.
Tristan Kromopawiro
[email protected]This was a great way to use up some leftover vegetables. I had some parsnips, onions, and cauliflower that were about to go bad, so I threw them all together in a baking dish and roasted them. They turned out great!
Roy Blount
[email protected]I've never been a big fan of parsnips, but this recipe changed my mind. They were so good! I'll definitely be making this again.
Natasha Moore
[email protected]Loved the simplicity of this dish. Just a few ingredients and minimal prep work, but the end result was so delicious and satisfying. The vegetables were perfectly roasted and had a great balance of flavors.
yaser abdo
[email protected]These roasted vegetables were a hit! The parsnips were caramelized and sweet, the onions were soft and flavorful, and the cauliflower had a nice roasted texture. I served them with a simple roasted chicken and they were the perfect side dish.