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.
- 2 large parsnips – about 400g peeled and chopped into 2cm cubes
- 1 medium head of cauliflower – about 400g broken into florets
- 1/2 cup macadamias
- 1/2 cup macadamia milk
- Salt to taste
- 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.
Calories: 219kcalCarbohydrates: 24gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 92mgPotassium: 782mgFiber: 8gSugar: 7gVitamin C: 83mgCalcium: 111mgIron: 2mg