Am I talking about the dogs again?
No, this time it’s a veggie thing…


As far as vegetable purees are concerned I tend to be very conservative to allow the main ingredient to shine in all its glory. Yes, I’ve been known to mix two veggies together, for instance Broccoli & Spinach,  Carrot & Sweet Potato , or Cauliflower and Celeriac, but those are exceptions rather than the rule. However, the other day I was staring at the bag of parsnips I got with the intention of roasting them and faced a disappointing state of affairs. You’d think that those bagged creatures would all be more or less similar in size and shape? Don’t get your hopes high! They place one or two gorgeous specimens with a bunch of pencil-thin cousins. Pathetic.  I learned a lesson, of course, will never buy bagged parsnips again. I’ll pick them myself, thank you very much, and they will be all chubby.  But, I digress. I was staring at the parsnips and decided that they could work better in a puree of sorts. Since I did not have enough for a side dish, I also grabbed some carrots. And then, the tiny orange cauliflower winked at me.  So there you have it, not one, not two, but three veggies cooked together in harmony. I must tell you, this turned out much better than I expected, especially considering I kept it very simple. No exotic spices, no garlic confit, not even chicken stock… I let the veggies sing, and the music was gorgeous!


(from the Bewitching Kitchen)

1 tablespoon butter + smear of olive oil
3 celery stalks, diced
1 small head of orange cauliflower, florets only
5 parsnips, cut in chunks
4 carrots, cut in chunks
salt and pepper (go heavy on the pepper)
2 cups water

Heat the butter and oil in a large pan, add the diced celery, season lightly with salt and pepper and cook until translucent and fragrant. Add all the other veggies and cook in medium-high heat stirring occasionally for a few minutes. If necessary, add a tiny amount of olive oil to prevent the veggies from scorching.

Add the two cups of water, season with salt and pepper again, and cover the pan. Simmer for 25 minutes in low-heat. When veggies are tender, remove them to a food processor, leaving most of the water behind. Process and add more water if too thick.  Adjust seasoning, and serve right away.


to print the recipe, click here

We were both quite impressed by how complex this puree tasted.  I think parsnips adds a lot with their distinctive taste: spicy, peppery, a bit citric almost. They change completely the flavor of the carrots and cauliflower. This mash has great texture and just the right amount of sweetness. Plus, the color is not too shabby either… When processing, don’t go overboard, I think having some chunks here and there add a lot to the dish. You might even skip the processing and mash it all by hand, whatever rocks your boat…


Dinner is served!  Simple grille chicken breasts, mashed veggies, and a salad.
Very delicious way to end a busy Monday.


ONE  YEAR AGO: Mini-quiches with Duxelles and Baby Broccoli

TWO YEARS AGO: Quinoa and Sweet Potato Cakes

THREE YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

FOUR YEARS AGO: Citrus-crusted Tilapia Filets

FIVE YEARS AGO: Bran Muffins, not just for Hippies

SIX YEARS AGO: Flourless Chocolate Cake





  1. Looks delicious! I’m not usually a big fan of carrots as they are a bit sweet for me, but the parsnips sound like a nice counterbalance. Looks like a beautiful meal too. And I did think the post was going to be about the dogs based on the title. 😉 Food or dogs – I’m okay with either post. They both always put a smile on my face.


  2. Sally, your frig contents must look like mine. I’m trying to cut back on starchy white potatoes. I was having some lamb for lunch today and thought your mash would taste great. I had the same bits of leftover veggies in the frig as you mentioned and the mash was a great substitute for the spuds. With a side of green beans and a small salad we did not feel deprived. Perfect timing to add this to recipe to the arsenal.


    • I am always trying to lighten up side dishes whenever possible without compromising flavor too much of course…. the problem with mashed white potatoes is that even if I try to exercise portion control, I feel super full later. Rather have other types of mashed veggies….


  3. Im glad I’m not the only one to wonder about the packaging of parsnips, Sally. It’s ridiculous. I normally don’t buy them to save myself the hassle of trying to roast such poorly matched veggies. Your solution of a combined puree is a great idea and sounds delicious. Take that you petty parsnip packagers! 🙂
    (I just cannot pass up an alliterative phrase.)


  4. Sounds delicious! How many would it serve ? I am having a few people for dinner..one the owner of a fancy restaurant in our town! I have a short rib recipe that I am going to make.. think this would be a great addition…particularly as one guest cannot eat potatoes!!. Use a lot of your recipes in my cooking.


    • Hi, Barb! Thanks for stopping by… I think this would serve four persons ok, more than that would be dicey. But of course, you could easily double it…. I hope you make it and your guests love it as much as we did…


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