This time I used 600 g of parsnips and 800 g of cauliflower, about the same amount of each.
Break up the cauliflower and steam it until soft in a steamer.
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.
I didn't peel the parsnips this time. Steam these until soft, too, until they can be pierced easily with a skewer.
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.
Transfer the steamed vegetables to a pot.
Mash them up.
When they're somewhat mashed, stir in the milk or soymilk, adjusting the texture to your liking.
If you want to make it even creamier, put the mixture in a food processor, or mix it with a hand mixer or blender.
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.
This time I used Maldon Salt. It comes from Essex, England and has a flaky texture.
Be sure to serve this hot, with meat, instead of mashed potatoes, or just as is.
Story Behind this Recipe
I came up with this dish using parsnips, which I saw for the first time in England.
There aren't really any hints, since all you do is mash them, but as I mentioned in Step 3, I found that the long fibers of the parsnips didn't get stuck in the masher as easily, if they were cut in cubes, rather than rounds. You don't need to worry about this if you are going to put it through a food processor.