– 4 C White Cauliflower florets – 4 C Parsnips  – 1 pinch sea salt  – 4 tbsp Extra Virgin Olive Oil – 4 Cloves Garlic  – 1 bunch Lacinato Kale – 1/2 C Warm Oat Milk  – 1/8 tsp Ground Black Pepper – 5 Scallions  – 1/4 C Shallots

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Instructions  1. Boil parsnips and cauliflower in heavily salted water until fork tender. Strain and set aside.

Add garlic and shallots and sauté until soft. Add kale and a big pinch of salt, and sauté until crispy (5 minutes).

Step 3  Process parsnips and cauliflower in a food processor or by using a potato ricer. Slowly, stir in the milk. 

– Step 4 Combine kale, parsnip/cauliflower mixture and shallots. Transfer to a serving bowl,

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I like to serve this parsnip mash just like I would normally serve mashed potatoes or cauliflower mash.

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