Parsnip Cauliflower Mash
Thanksgiving week is here, you guys! The unofficial start of the most wonderful time of the year, amiright?!
Or maybe… not? I know we all have differing ideas as to when the holiday season truly starts. There are those who won’t even utter the word ‘Christmas’ before the clock strikes midnight on December 1 — the grinches, if you will (I joke! ….mostly). Then there’s the vast population who pull down the stockings, garland and artificial Christmas tree the weekend after Thanksgiving — middle of the road in holiday cheer, I can respect that.
But then there are the few, true holiday cheermeisters. They start dreaming of the holiday season the moment the last leave falls to the ground, humming Christmas carols they fold and put away their Halloween costume. Deaf to the protests of their scrooge-y friends, they forge forward, planning their holiday menus and scouring ads for Black Friday sales.
These are my kind of people.
You see, I am a firm believer that the “holidays” cover all the days between November 1 and December 31. Some may view this as a blatant disregard for Thanksgiving (which holds rank as the second most celebrated holiday, rightfully so), but I disagree. In fact, I view the “holidays” as a glorious, two month span during which holiday cheer erupts from every corner.
There is the material side of things, of course — menu planning, gift lists and extravagant decorating. Christmas playlists and calendars jam-packed with holiday gatherings. Copious amounts of wine and sweets and fights and stress. Sure, it’s easy to get carried away. There is a shitload of expectation that’s been placed on the holiday season (big shout out to mainstream marketing masterminds for all their help with that). From the gifts and traditions to the travel and family gatherings, it’s enough to make anyone’s head spin.
So I guess that begs the question: why would we want to prolong the most stressful — er, magical time of year?!
Because the holidays are a time for family & friends, that’s why. They are meant to be spent with your loved ones, reflecting on the past year and giving thanks for all that you have.
Take it from someone who has experienced quite an extraordinary loss this year. Even amidst the heartache and grief, I truly believe that there is always something to be thankful for. For me, I’m thankful to have had thirty-two years with my mom — thirty-two years of her wisdom, insight and love. I’m thankful to have a wonderful, loving family and an incredible group of what might be the world’s most supportive friends. I’m thankful for my health, and for a warm place to sleep each night — next to my husband (who is a furnace and the one keeping me warm), the most incredible human I know.
So you see, regardless of when the holidays begin and end for you, I think there is a pretty strong argument for making them last as long as possible. Push aside the self-inflicted pressure and petty arguments, and claim this time for something truly magical.
And since you’ll be busy spending all this quality time with your family & friends this holiday season, I have a REALLY simple side dish that you can serve at all your gatherings — Thanksgiving, Friendsgiving, Christmas, New Year’s Eve, you name it! Instead of (or even in addition to!) your standard mashed potato side dish, I present to you its doppelgänger — a roasted garlic, parsnip & cauliflower mash.
It takes less than a half hour to whip up (did you catch that play on words?!), and all the ingredients can be thrown directly into your food processor. Because I’m Italian, every recipe calls for garlic, of course — raw is totally acceptable, but I prefer to use roasted garlic in this mash. If you can remember (and want to save time the day you are preparing the dish), roast the garlic a few days in advance — it will keep in the fridge for three or four days. Similarly, the mash itself can be made in advance and reheated just prior to serving.
- 4-6 cloves of raw garlic or 1 head of roasted garlic (see notes)
- 1 lb parsnips
- 1 head of cauliflower
- 2 tablespoons butter or ghee
- ½ cup non-dairy milk
- salt & pepper
- fresh herbs, optional
- Peel and slice parsnips into large chunks; remove cauliflower stem and trim florets.
- Bring large pot of water to a boil. Add parsnips, and boil for 8-10 minutes. Add cauliflower florets. Boil for another 12 minutes or until cooked through; parsnips should be tender. Drain water and cool slightly.
- Add the parsnips and cauliflower to the bowl of a large food processor, along with the garlic, butter and ¼ cup of milk. Process on high for a minute or two. Add remaining ¼ cup of milk if needed; add salt & pepper to taste. Process for another 30 to 60 seconds or until smooth and creamy.
- Taste and season further if needed. Serve with a drizzle of olive oil or melted butter (ghee) and a sprinkle of fresh herbs.
Roasted Garlic: Preheat oven to 400 degrees F. Slice the top off the head of garlic, and place on a piece of foil. Drizzle with olive oil and wrap up foil. Roast for 30-45 minutes, or until cloves are tender and golden.
Recipe Adapted From: Tasty Yummies | Roasted Garlic Parsnip Cauliflower Mash
Happy Thanksgiving to all! Even though the origins of this holiday are… ahem, controversial (at best), let’s follow the storyline that the marketing gods have created for us… spend the day giving thanks. Be grateful for all that you have.
And thennn, go right ahead and get your Spotify queued up with your favorite holiday album — it’s almost December 1, after all! In case you’re looking for any recommendations (and even if you’re not), I highly suggest you check out John Legend’s new Christmas album, A Legendary Christmas. I mayyyyy have been listening to it since it was released… on October 26…
(okay, so sue me)
❤❤❤