A No Recipe Baked Mashed Parsnips Onion Cauliflower
Looking for a comforting yet elegant side dish? This "No Recipe Baked Mashed Parsnips, Onion, and Cauliflower" combines wholesome, earthy flavors into a velvety, golden-topped casserole perfect for weeknights or special occasions. Creamy parsnips and tender cauliflower are blended with caramelized onions, garlic, butter, heavy cream, and fresh thyme, then topped with a crispy Parmesan-breadcrumb crust that adds irresistible texture. With simple ingredients and minimal prep, this gluten-free-friendly recipe delivers rich, savory flavor in every bite. Ideal as a healthy alternative to mashed potatoes, it’s the perfect crowd-pleaser for your holiday table or a cozy dinner at home. Give this easy-to-follow baked dish a try and elevate your side-dish game with warm, wholesome goodness!
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Recipe Information
Ingredients
- 3 large Parsnips
- 1 medium head Cauliflower
- 1 large Yellow Onion
- 3 cloves Garlic
- 3 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 0.333 cup Heavy Cream
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 teaspoons Fresh Thyme Leaves
- 0.25 cup grated Parmesan Cheese
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the parsnips into 1-inch chunks. Break the cauliflower into florets and roughly chop the onion.
Bring a large pot of salted water to a boil. Add the parsnips and cauliflower, and cook for 15-20 minutes until fork-tender.
While the vegetables cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and golden, about 8-10 minutes. Add minced garlic (2 minutes before the onions finish sautéing) and cook until fragrant.
Drain the cooked parsnips and cauliflower, and transfer them to a large mixing bowl. Add the sautéed onions and garlic, 2 tablespoons of butter, heavy cream, salt, black pepper, and thyme leaves. Using an immersion blender or potato masher, blend or mash until smooth and creamy.
Lightly grease a medium-sized baking dish with 1 tablespoon of olive oil. Spread the mashed mixture evenly into the dish.
In a small bowl, mix the breadcrumbs, Parmesan cheese, and 1 tablespoon of olive oil. Sprinkle the mixture evenly over the top of the mashed vegetables.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Remove from the oven, let cool slightly, and serve warm. Enjoy!
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 35.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3068 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
