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Mashed Cauliflower & Parsnips with Garlic Butter Mushrooms

Mashed Cauliflower & Parsnips with Butter Mushrooms

Full of Plants
Buttery cauliflower and parsnips mash topped with garlic butter mushrooms. The perfect Thanksgiving side!
5 from 3 votes
Prep Time 50 mins
Course Side Dish
Servings 4 (as a side)
Calories 273 kcal


Mashed Cauliflower & Parsnips

  • 2 large parsnips (about 400g)
  • 1 head of cauliflower (about 650g)
  • 1 clove of garlic
  • 1/3 cup vegan butter or store-bought vegan butter
  • 1/4 tsp maple syrup
  • 1/8 tsp sesame oil
  • salt and pepper to taste
  • a pinch of nutmeg

Garlic Butter Mushrooms

  • 1 tbsp vegan butter
  • 1 clove of garlic minced
  • 6-8 mushrooms sliced (I used cremini mushrooms)
  • 2 rosemary sprigs
  • 2 tbsp white wine
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • salt and pepper to taste


Mashed Cauliflower & Parsnips

  • Bring a large pot of salted water to a boil.
  • Start by preparing the vegetables. Wash and peel the parsnips. Cut off the root and leafy ends and discard. Chop the parsnips into 1/2-inch slices. Cut the cauliflower into 2-inch florets and rinse it under cold water.
  • Once water is boiling, add parsnips and cauliflower florets and let simmer for 25-30 minutes, or until the vegetables are fork tender.
  • Drain well and transfer to the bowl of a food processor. Add garlic and process until smooth, scraping down the sides from time to time.
  • Transfer the purée to a saucepan, stir in the vegan butter, maple syrup, sesame oil, and a pinch of nutmeg. Heat over medium heat, stirring constantly until the butter is melted and the purée thickens slightly, about 5 minutes. Taste and add more salt and/or pepper if needed. Cover to keep warm while you prepare the mushrooms.

Garlic Butter Mushrooms

  • Heat the vegan butter in non-stick skillet over medium heat. One hot, add garlic and cook for 1 minute. Add mushrooms and rosemary sprigs and continue to cook for 3-5 minutes, or until the mushrooms are soft and lightly browned.
  • In the meantime: In a small bowl, combine the white wine, water, soy sauce, and cornstarch. Stir until the cornstarch is dissolved.
  • Pour the wine mixture over the mushrooms and cook for another minute, or until the sauce has thickened. If it's not saucy enough, add 2-3 tbsp water. Remove from heat.
  • Transfer the mashed cauliflower and parsnips to a serving plate, top with the garlic butter mushrooms and garnish with chopped chives. Serve immediately. Alternatively, you can serve the purée and mushrooms on different plates.


Serving: 1gCalories: 273kcalCarbohydrates: 29.4gProtein: 6gFat: 16.1gFiber: 9.4gSugar: 9.7g
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