A No Recipe Baked Mashed Parsnips Onion Cauliflower Recipes

A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER

Steps:

• Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low.
• Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side.
• Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like.
• Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes.
• Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!

CAULIFLOWER AND PARSNIP GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
• Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
• Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.

ROASTED PARMESAN GARLIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

CAULIFLOWER ONION LINGUINE

Steps:

• Cook linguine in salted water. Reserve 1 cup cooking water when draining pasta.
• Return pasta to the pot and toss with 1 tablespoon olive oil.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
• Add the pasta, onion mixture and parmesan to the skillet and toss. Top with basil, more fried onions, and more parmesan.

WAY TOO EASY FRENCH ONION CAULIFLOWER

Steps:

• Pre heat oven to 375f (about 200c).
• Discard outer leaves and cut out the core, leaving cauliflower whole.
• Wash under running water.
• Combine soup mix, sour cream and nutmeg, set aside.
• Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
• With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
• Pour sour cream mixture over cauliflower.
• Bake for about 15 minutes.

MASHED PARSNIPS

Steps:

• Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
• Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

MASHED PARSNIPS

Steps:

• Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
• Simmer for 20 minutes or until very tender; drain.
• Mash, adding the butter and cream. Season with salt and pepper.
• Serve immediately, garnished with snipped chives.

CAJUN SHRIMP AND MASHED CAULIFLOWER

Steps:

• In a medium pot, bring a plenty of water to a boil. Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.
• Drain water. Add milk, Parmesan cheese (if using), and salt and mush the cauliflower. Adjust the amount of milk and salt. Set aside.
• In a sauté pan, heat olive oil and sauté onion for a few minutes. Add garlic and sauté until the garlic is fragrant.
• Add shrimp, sprinkle cajun seasoning and salt and sauté until the shrimp is cooked.
• Turn off the heat and add parsley.
• On two plates, place mashed cauliflower and add sautéed shrimp on top.
• Sprinkle some black pepper, infuse love and serve!