A No Recipe Baked Mashed Parsnips Onion Cauliflower

CREAMIEST PARSNIP & CAULIFLOWER MASH WITH GARLIC & CHIVES

Steps:

• Peel the parsnips and slice them into 1/4 - 1/2 inch thick pieces. I usually chop the larger, thicker ends of the parsnips in half through the core before slicing them. If the inner cores are especially tough, you can quarter the parsnips and then cut out and discard the cores completely.Bring a large pan of salted water to the boil, then add the parsnips. Reduce the heat enough to keep the water at an even light boil, then cook the parsnips for about 7 - 8 minutes.
• While the parsnips are getting a head start, chop the cauliflower into evenly sized florets. Add the florets to the parsnips and bring back to a boil. Cook until the cauliflower is fork tender, about another 8 - 10 minutes.
• Carefully tip the cooked vegetables into a colander and let them drain completely. Let the drained vegetables sit in the colander until the vegetables almost completely stop giving off steam, about 15 minutes. Letting the steam evaporate off makes for a creamier mash, letting the steam escape instead of blending it right into the vegetables like you would usually do, which creates a soggier, more waterlogged mash. Don't skip this step, it makes a big difference!
• While the vegetables are cooling, warm the butter or oil of choice in a small saucepan over low medium heat. Add the minced garlic and cook, stirring often, until the garlic is aromatic but doesn't start to brown, about a minute or two. Remove the garlic butter mixture from the heat.
• Remove the small pusher from the top of the food processor lid, to give you a large air vent that lets steam escape while you run the food processor. Spoon about half of the vegetables into a large food processor (mine is a 14 cup model) and process until reduced, then add the rest of the vegetables, salt & pepper, if using. Process until smooth and combined, scraping the sides once or twice as needed. Add the garlic butter mixture to the processor and process until light and fluffy. Taste and adjust seasonings, if you like.
• You can either sprinkle the chives over the top of the parsnip & cauliflower mash for a prettier presentation, or you can stir them through just before serving. (If you like, you can also add them to the food processor at the very last minute, but take care not to over blend the mash at that point or the chives will just disappear.)

A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER

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!

MASHED PARSNIPS

Steps:

• Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
• Simmer for 20 minutes or until very tender; drain.
• Mash, adding the butter and cream. Season with salt and pepper.
• Serve immediately, garnished with snipped chives.

BAKED CAULIFLOWER

Steps:

• In a large skillet, saute onion and garlic in 2 tablespoons butter and oil until onion is tender.
• Add the cauliflower, salt, pepper, and saute for 2 minutes.
• Transfer to a greased 1-qt. baking dish.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over cauliflower mixture.
• Cover and bake at 350° for 15 minutes.
• Uncover and bake for 10 minutes or until heated through.
• Sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

WAY TOO EASY FRENCH ONION CAULIFLOWER

Steps:

• Pre heat oven to 375f (about 200c).
• Discard outer leaves and cut out the core, leaving cauliflower whole.
• Wash under running water.
• Combine soup mix, sour cream and nutmeg, set aside.
• Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
• With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
• Pour sour cream mixture over cauliflower.
• Bake for about 15 minutes.