Friday, 22 May 2015

Parsnip and Carrot Mash

We love parsnip and needed a recipe to use up last years crop as we prepare to plant this years.  So once again we went to the crisper of the fridge and what we found was carrots and half a head of cauliflower and the combination with horseradish to flavour was wonderful.  Who needs mashed potatoes when you have parsnips?   

  • 3 to 5 parsnip depending on the size available
  • 3 medium carrots
  • 1/2 head of cauliflower
  • 1 teaspoon salt
  • 2 tablespoons of horseradish 
  • 2 to 3 tablespoons of coconut butter or butter
  • 1/4 to 1/2 cup of almond milk or milk

  1. Chop vegetables
  2. Place vegetables in a large pot and cover vegetables with water
  3. Add salt
  4. Boil until vegetables are tender 
  5. Drain 
  6. Return vegetables to the pot
  7. Mash vegetables either with a hand masher or electric beaters
  8. Add butter and horseradish
  9. Slow add almond milk until you have the consistency you like
  10. Salt to taste  

From our table to yours

Grandma Snyder
©2013-2015 twosnydergirls
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