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+ servings

Parsnip Mash

This easy to make parsnip mash is made with cauliflower, crispy shallots and kale
5 from 54 votes
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Course: Side Dish
Cuisine: Gluten-Free, Vegan
Keyword: Parsnip Mash
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 159kcal
Cost: 3.00



  • 4 C White Cauliflower stems removed and cut into florets
  • 4 C Parsnips peeled and cut into large chunks
  • 1 pinch fine grain sea salt to taste
  • 4 tbsp Extra Virgin Olive Oil
  • 4 Cloves Garlic minced
  • 1 bunch Lacinato Kale large stems discarded leaves finely chopped
  • 1/2 C Warm Oat Milk (split into 2 portions)
  • 1/8 tsp Ground Black Pepper
  • 5 Scallions white and tender green parts, thinly sliced on the bias
  • 1/4 C Shallots thinly sliced (optional)


  • Boil parsnips and cauliflower in heavily salted water until fork tender. Strain and set aside. 
  • Chop Kale into small pieces. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add garlic and shallots and sauté until soft. Add kale and a big pinch of salt, and sauté until crispy (5 minutes).
  • Process parsnips and cauliflower in a food processor or by using a potato ricer. Slowly, stir in the milk. If the parsnips are dry, add more milk until you get a thick creamy texture. Season with salt and pepper.
  • Combine kale, parsnip/cauliflower mixture and shallots. Transfer to a serving bowl, and drizzle with the remaining olive oil. Sprinkle with the scallions and crispy shallots right before serving.


Calories: 159kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 49mg | Potassium: 624mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3478IU | Vitamin C: 78mg | Calcium: 118mg | Iron: 1mg
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