Ingredients
Super Silky "mash"
- 250 g parsnip diced, about 2 large
- 250 g cauliflower in pieces, about ¼ large head
- 200 g water
- 50-100 g Butter, or 50g olive oil or lard/tallow/marrow for really Paleo
- Salt and pepper, to taste
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Weigh the vege and water into the mixing bowl. Set to cook for 20 mins./100'C/speed 1.
Check there is no or very little water left and strain if needed by placin the basket into the bowl and using to keep the vege in while you tip any water out into the sink.
Add the butter and seasoning, remove the basket if used and puree for 1 min./speed 10.
Serve with a roast or with stews as a mash alternative. Or use to top shepards pie or any other dish where mash is needed.
Cook the vege
Puree & Season
Serve
Tip
This mash is so smooth and silky you could even use it as a grain free 'white sauce' or bechamel sauce.
If you are VEGAN, use olive oil or a vegan spread in place of the butter and add a teaspoon of nutritional yeast flakes for a a lovely cheesy flavour.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe
I made this tonight. Absolutely delicious accompanied by steamed silver beet including the stem sliced, Brussel sprouts, carrot sticks and roast potato and pumpkin.
I think I may try it as a substitute for Bechamel sauce in a lasagne.
Absolutely delicious!
Sounds great. Does anyone know if this would freeze ok?
Thank you for such a yummy recipe, family loved it, restaurant feel, added a little more cauli and parsnip, garlic and stock to water, didnt increase water, added some nutritional flakes at the end,
perfect consistency
Absolutely delicious, I made it exactly as posted and it was perfect.
Very smooth mash. I might try a little less water next time. There was none left when I strained it, but the end result was very sloppy. Used homemade tallow and it was yum
Excellent cauli mash! Made this a second time and it's just as good. Managed to do 1.5 portions of recipe, it would not have been possible to do double portion, wouldn't have fit into the mixing bowl. In doing the 1.5 portions, I had to break the cauliflower into pretty small florets (such that 750g of it just about all fit into the mixing bowl), and initially cooked it on speed 2 instead of speed 1. I also paused the cooking halfway through (ie 10 minutes in) to stir the cooking cauliflower but it wasn't really necessary. Also note to go light with the pepper -- i added slightly too much! Could taste and see the black pepper in the final product
I added some garlic chile and cheese very yummy indeed
Really excellent -- silky smooth, very delicious. I used 450g of cauliflower only, with 50g of salted butter (plus a bit extra salt and pepper). The mash was quite soft, very very nice. However I would say it made 2 serves (I had mine with prawns) not 4.
Would be interested to explore possibly adapting it to be an alternative carbonara sauce by adding garlic, thinning it out by adding more oil, and possibly adding nutritional yeast. If I also replace the original 50g of butter with olive oil then all the changes above could turn it into a vegan carbonara sauce??
Are you sure to delete this comment ?