Cauliflower Parsnip Mashed “Potatoes”

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Yield: 2 portions

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A versatile side dish, mashed “potatoes” are great for the holidays or for any time of the year. Parsnips and cauliflower complement each other to create the raw version of this beloved holiday dish.

  • 2 cups cauliflower florets, chopped
  • 1 cup parsnips, chopped
  • ½ tsp. Celtic sea salt
  • 2 Tbs. lime juice
  • dash black pepper
  • 1 tsp. dried dill weed
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil (optional)
Place cauliflower and parsnips in a food processor and blend until you achieve the consistency of small grains. Add the rest of the ingredients, and process some more, blending everything together.  Keep in a cool place until ready to serve. If you are expecting company, double or triple the recipe.