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1
This time I used 600 g of parsnips and 800 g of cauliflower, about the same amount of each.
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2
Break up the cauliflower and steam it until soft in a steamer.
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3
Cut the parsnips into pieces that will cook through easily.
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4
The photo shows them cut in rounds, but later I found they are easier to mash if you cut them in cubes.
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5
I didn't peel the parsnips this time.
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6
Steam these until soft, too, until they can be pierced easily with a skewer.
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7
I don't have a big steamer, so I steamed them separately, but of course you could steam them all together.
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8
You could probably cook them in a microwave, too.
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9
Transfer the steamed vegetables to a pot.
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10
Mash them up.
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11
When they're somewhat mashed, stir in the milk or soymilk, adjusting the texture to your liking.
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12
If you want to make it even creamier, put the mixture in a food processor, or mix it with a hand mixer or blender.
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13
Heat the pot over low heat, stirring it up from the bottom, being careful not to let it burn.
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14
Add the butter and season with salt and pepper.
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15
Heat through.
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16
This time I used Maldon Salt.
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17
It comes from Essex, England and has a flaky texture.
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18
Be sure to serve this hot, with meat, instead of mashed potatoes, or just as is.
