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