Cauliflower parsnip mash with purslane — Meal
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Macros (per serving)

Fat

38%

(14 g)

Protein

13%

(11 g)

Carbs

49%

(39 g)

28 g Net,

11 g Fiber

326 Calories (per serving)

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Meat dishes

Vegetable Dishes

Cauliflower parsnip mash with purslane

Ingredients

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Cauliflower

1 piece

Parsnip

500 g

Nutmeg

12 tsp

Black pepper

to taste

Salt

to taste

Purslane

250 g

Coconut oil

1 Tbsp

Onion

1 piece

Shiitake mushrooms

100 g

Bacon cubes

100 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

15 min

1

Cut the cauliflower into florets. Cut the parsnip into cubes, and the onion into thin half rings.

2

Combine cauliflower and parsnip in a large pan and add water until the vegetables are almost covered. Bring to boil.

3

Cook the vegetables for approximately 7 minutes. Drain the cooking liquid, add nutmeg, salt and pepper and finely mash the vegetables with a mashed potato.

4

Then scoop the purslane through the dish.

5

Heat the coconut oil in a frying pan and gently fry the onion and shiitakes in about 5 minutes.

6

Serve the mash with fried onion and shiitakes and add some fried bacon cubes.

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Details

Allergens

Pork

Diet

Paleo, Vegetarian

Course

Dinner

Cooking equipment

Puree tamper

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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