Recipe

Roasted cauliflower and parsnip mashed potatoes with horseradish

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Roasted cauliflower and parsnip mashed potatoes with horseradish

Photo by Fairmount_market

This recipe was entered in the contest for Your Best Recipe with Horseradish

This recipe was entered in the contest for Your Best Root Vegetable Side
Panfusine's Testing Notes: An extremely satisfying dish even when eaten by itself in a bowl! The pungent horseradish combines wonderfully with the butter and cream to provide a pleasantly mild seasoning to the mashed...
An extremely satisfying dish even when eaten by itself in a bowl! The pungent horseradish combines wonderfully with the butter and cream to provide a pleasantly mild seasoning to the mashed potatoes. The heat of the horseradish benignly dominates the dish, giving a bold character to a traditionally mild and bland staple. The roasted parsnips add an aromatic earthiness to the blend. I opted to smash the roasted vegetables roughly to retain some of the texture and this worked beautifully with the creamy smooth mashed potatoes. The advice not to over mix should not be ignored. The play of flavors and textures, both individually and combined, is the hallmark character of this dish. - Panfusine

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Chef
Fairmount_market's Notes: This dish embellishes mashed potatoes with the complex flavors of roasted cauliflower and parsnips and the bite of creamed horseradish. It goes nicely with broiled salmon and a big green salad...
This dish embellishes mashed potatoes with the complex flavors of roasted cauliflower and parsnips and the bite of creamed horseradish. It goes nicely with broiled salmon and a big green salad. - Fairmount_market

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Serves 4-6

1 head cauliflower Ask a question about this ingredient

6 medium sized parsnips Ask a question about this ingredient

olive oil Ask a question about this ingredient

4 medium sized yukon gold potatoes Ask a question about this ingredient

1/2 cup half and half or heavy cream Ask a question about this ingredient

2 tablespoons butter Ask a question about this ingredient

2 tablespoons creamed horseradish, or to taste Ask a question about this ingredient

Preheat the oven to 400 degrees. Wash and chop the cauliflower into approximately 1 inch pieces. Toss on a baking sheet with olive oil to coat and salt and pepper. Peel the parsnips and chop into evenly sized, approximately 1 inch pieces. On a separate baking sheet, toss these with olive oil to coat and salt and pepper. Roast the vegetables, turning frequently, until they are cooked through and nicely browned in parts, about 30 minutes. Puree in a food processor or with an immersion blender.
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Meanwhile, peel the potatoes and chop into sixths. Cover in salted water and cook until they are soft, about 30 minutes. In a microwave or saucepan on the stove, heat the butter and cream until the butter has just melted and then stir in the horseradish. When the potatoes are cooked, drain them and transfer them to a bowl. Pour over the horseradish cream and mash with a potato masher. Mix in the roasted vegetable puree, being careful not to over mix. Taste and add more salt or horseradish if you like, and serve warm.
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4 Comments on Roasted cauliflower and parsnip mashed potatoes with horseradish

AntoniaJames added about 1 year ago

Sounds so, so good. I've been obsessed with roasting cauliflower, too, for some reason. I plan to make this soon. Love the suggestion to serve with broiled salmon! ;o)