One plan.
Two vegetables.
Three meals.
Four happy stomachs.
And a happy mom.
Our three days of cauliflower and parsnips started when I saw gorgeous cauliflower being set up at the market the other day. The cauliflower had just come in from a local grower! I don't remember where the parsnips were from but they were gorgeous as well (pictured here). I just had to have them.
The Plan: How many meals can I get this week from these two vegetables. The ideas developed each day and we ended up with a lunch, a dinner, and a breakfast.
Lunch
On Monday, with everyone home for the holiday, we had Rustic Cauliflower And Parsnip Soup for lunch which is posted here.
Dinner
On Wednesday, dinner was Garlicky Cauliflower Parsnip Mashed Potatoes along side baked salmon topped with basil pesto I had in the freezer, made from our garden at the end of summer.
Breakfast
For breakfast, Garlicky Cauliflower Parsnip Mashed Potato Patties, made with the leftovers, along side over-easy eggs.
Garlicky Cauliflower Parsnip Mashed Potatoes
Ingredients
4 medium-large red potatoes
3-4 cups roasted cauliflower, loosely packed chunks, see here
1 cup roasted parsnips, see here
1 tablespoon extra virgin olive oil or olive oil
4-6 roasted garlic cloves, depending on size and taste
About 1 1/2 - 2 cups milk, depending on desired consistency
About 1/4 cup butter, or favorite spread, to taste
1/2 teaspoon whole-grain mustard
Pepper to taste
For ease and efficiency, I roasted the garlic while salmon baked so I'll give that method. To find out how to otherwise roast garlic, check out sources on the internet. I was surprised that the garlic was ready in the time it took to bake the salmon.
To roast garlic while baking salmon or other fish, place a little olive oil in a small baking sheet, cut a little off the top of the entire garlic bulb, place bulb upside down onto baking sheet (it's okay if some cloves separate). Preheat oven and roast for about 15 minutes or until the fish is done. Garlic is done when a clove is soft and mushy when squeezed, if not, leave garlic to roast a little longer. The garlic can also be roasted in aluminum foil in the same pan as the fish if there's room.
Squeeze 4 to 6 garlic cloves from the roasted garlic bulb into drained potatoes. Store and refrigerate the remaining garlic for something else (use within a week). Roasted garlic tastes great just spread over good crusty bread with sliced apples . . . some cheese . . . maybe?
Add roasted cauliflower and parsnips to the potatoes. Chop them up a little more first to make it easier to mash.
Mash with milk and butter (I use lactose-free milk and Earth Balance buttery spread). Start with about 1/4 cup of milk adding more until it looks right. Add butter to taste. Sprinkle on a little pepper to taste. When all combined, add mustard. Taste and add more if you want. I thought 1/4 teaspoon was perfect.
I kept the potatoes and vegetables rustic by leaving them thick and chunky.
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Leftover Garlicky Cauliflower Parsnip Mashed Potato Patties
Ingredients
This recipe will work well if potatoes are chunky like above
1 egg
1/2 cup breadcrumbs, I used Gillian's again - wheat, gluten, dairy free
1 tablespoon extra virgin olive oil or olive oil
I didn't have chives or shallots, but they would be a nice addition
Mix all ingredients together and let sit about 15-20 minutes so breadcrumbs absorb the moisture. If potatoes and egg are cold, it's okay to let it sit out. Otherwise, cover and refrigerate until ready. Form patties from mixture, about 1/4 cup each. Add oil to a medium sauté pan over medium-high heat. When hot, add patties. My pan fit four nicely. This recipe made 7 patties. 8 or 6 patties could easily be made by adjusting the patty size. Cook until a nice brown crust forms, flip and finish cooking.
The patties went well with eggs. I think it would also taste great with some horseradish or mustard, or both, with a slice of roast beef.
