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Creamy Horseradish, Parsnip & Cauliflower Mash with Salmon and Leeks.

A month ago, I attended my younger cousin’s wedding. It was a beautiful wedding, situated down the Gower in Swansea, but obviously being a foodie, the one thing that stood out for me was the food. I mean I wouldn’t be much of a foodie if the food wasn’t the best part of my day, now would I? If I remember correctly, I had, Butternut squash to start with a cute little bread roll – shaped as a loaf of bread – But it was the main course that stood out for me: Crushed potatoes topped with baked salmon fillet and a parsnip mash on the side. I thoroughly enjoyed it and it showed because I inhaled it within less than 5 minutes of it being placed down in front of me. Ever since that day I haven’t been able to get the taste of the parsnip mash out of my mind. So when I bought a salmon fillet yesterday, I knew I had to make something similar. When it comes to food I’m all about the flavour, but I also like to keep it simple too and while it may sound like there is a lot going on with this dish, I promise it’s really easy to make. image Ingredients 

  • 1 Salmon Fillet
  • 400g Boiled Cauliflower
  • 400g Boiled Parsnip
  • 100g Sliced Leek
  • 15g Light Cream Cheese
  • 1-2 tsp Horseradish Sauce
  • 1 tsp Grass-Fed Butter
  • 2 Garlic Cloves
  • Thyme
  • Salt
  • Pepper

Directions 

  • Place the salmon fillet in a foil parcel with the thyme and pop it into the oven for 10 minutes at 200c. Then unfold the foil parcel, exposing the salmon and cook for a further 10 minutes. When the salmon is cooked the skin should peel away from the fish easily.
  • When you’re waiting for the salmon you can boil the cauliflower and parsnip, along with 1 clove of chopped up garlic, until both vegetables are tender.
  • Saute the leeks in a frying pan with the butter and the second chopped garlic, until the leeks are soft, then set to one side.

Creamy Horseradish, Parsnip & Cauliflower Mash Yield 1 -2

  • Blend the cauliflower and parsnip into a smooth puree along with the garlic, salt and pepper to taste – you can add butter and milk too if you like – now fold the leeks, garlic, cream cheese and horseradish into the parsnip and cauliflower mash.

NB: I made the cauliflower and parsnip mash this morning, which meant all I had to do this evening was put it in the oven with the salmon to warm it up. image All you have to do now is plate your food and serve it immediately. The Hungry Welsh Girl.

1 Comment

  1. Pingback: Cauliflower, Horseradish & Parsnip Mash with Baked Trout | The Hungry Welsh Girl

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