Macadamia milk and nuts combine to make this irresistible mash - perfect as a side dish for a wintery Sunday afternoon roast or as part of an easy mid-week meal accompanied by sautéed greens and mushrooms.
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Servings 4
Course Side Dish
Preference Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Easy
Ingredients
2large parsnips - about 400gpeeled and chopped into 2cm cubes
1medium head of cauliflower - about 400gbroken into florets
1/2cupmacadamias
1/2cupmacadamia milk
Saltto taste
Instructions
Bring a large pot of salted water to the boil. Add the parsnips and cauliflower, reduce heat and simmer until tender. Reserve ½ cup of cooking liquid before draining and placing in the bowl of a food processor. Add the remaining ingredients including salt to taste and process until completely smooth. Adjust seasoning and add a little of the reserved cooking water if the mixture is too thick.
Serve with colourful garnishes such as finely sliced radish, micro sprouts, basil leaves, pomegranate seeds and crushed roasted macadamias.