Swap mashed potato for cauliflower and parsnip mash to increase fibre by 5g per portion!
Portions: 4 (as a side dish)
Energy in Kcal – 144
Fibre – 7g
Fat – 5.4g, and of which saturates 2.4g
Carbohydrates – 16g, and of which sugars 8.7g
Protein – 4.6g
Allergens – Milk
Who’s it suitable for? Vegetarian, vegan option
1 tbsp Butter (or olive oil)
1 Garlic clove
Peel the parsnips and slice them into ½ inch thick pieces. Chop the cauliflower into evenly sized florets.
Bring a large pot of salted water to the boil. Once the water is boiling add parsnips and cauliflower florets. Simmer until the vegetables are tender.
Tip the cooked vegetables into a colander and let them drain completely.
Warm the butter or oil in a saucepan over low medium heat. Add the minced garlic and cook, stirring often, until the garlic is aromatic but doesn’t start to brown.
Add the vegetables to the saucepan and mash until smooth. Season with salt and pepper to taste.