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Before you jump to Mashed Parsnips & Cauliflower recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.

We are all aware that eating healthy snacks can help us really feel better within our bodies. We are likely to feel way less gross when we increase our daily allowance of healthy foods and lower our consumption of unhealthy foods. A little bit of pizza does not cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthier foods for snacks between meals. Shopping for snack foods can be a struggle because you have so many options. Why not try one of many following healthy snacks the next time you need some extra energy?

Whole grain snacks are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. Eating on the run can easily be much healthier with whole grain chips and crackers. Selecting whole grain food items is always far better than eating the processed grains we commonly obtain in our grocery stores.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to mashed parsnips & cauliflower recipe. To make mashed parsnips & cauliflower you only need 5 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Mashed Parsnips & Cauliflower:

1. Get Parsnips
2. Prepare Cauliflower
3. Take Milk/soymilk
4. You need Butter
5. Use Salt and pepper

Instructions to make Mashed Parsnips & Cauliflower:

1. This time I used 600 g of parsnips and 800 g of cauliflower, about the same amount of each.
2. Break up the cauliflower and steam it until soft in a steamer.
3. Cut the parsnips into pieces that will cook through easily. The photo shows them cut in rounds, but later I found they are easier to mash if you cut them in cubes.
4. I didn't peel the parsnips this time. Steam these until soft, too, until they can be pierced easily with a skewer.
5. I don't have a big steamer, so I steamed them separately, but of course you could steam them all together. You could probably cook them in a microwave, too.
6. Transfer the steamed vegetables to a pot.
7. Mash them up.
8. When they're somewhat mashed, stir in the milk or soymilk, adjusting the texture to your liking.
9. If you want to make it even creamier, put the mixture in a food processor, or mix it with a hand mixer or blender.
10. Heat the pot over low heat, stirring it up from the bottom, being careful not to let it burn. Add the butter and season with salt and pepper. Heat through.
11. This time I used Maldon Salt. It comes from Essex, England and has a flaky texture.
12. Be sure to serve this hot, with meat, instead of mashed potatoes, or just as is.

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