Roasted Cauliflower and Parsnip Mashed Potatoes

The best vacations are those spent with friends with similar culinary proclivities. We spent spring break with my husband's brother and his family in Utah and together we cooked up a storm, including provisions for a three day trip to Capitol Reef National Park. The scenery was breath taking, and we were magnificently well fed.

My son particularly enjoyed a sprinkling of snow we had to go with the s'mores we roasted one evening.

One dish we whipped up together was a side of mash potatoes augmented with roasted cauliflower and parsnips. It proved to be the perfect accompaniment to a team effort coq au vin. 

Back home in Eugene, I made a version of this mash to go with a filet of salmon saved from the Salmon People (who will be back at the Fairmount Neighborhood Farmers Market starting at the end of June), prepared by a tried and true method of searing in a hot skillet and finishing in the oven.  

While the oven was on, I also roasted some asparagus drizzled with a little olive oil.

To accompany the salmon, I decided to add a couple tablespoon of prepared horseradish to the roasted cauliflower, parsnip and potatoes, which gave it a nice bite. I entered this recipe in a food52 contest for dishes with horseradish and it was awarded an editors' pick. A tribute to creative culinary collaborations.

Roasted Cauliflower and Parsnip Mashed Potatoes

• 1 head cauliflower
• 6 medium sized parsnips
• olive oil
• 4 medium sized yukon gold potatoes
• 1/2 cup half and half or heavy cream
• 2 tablespoons butter
• 2 tablespoons cream style horseradish from a jar, or to taste
• 
  
• 1. Preheat the oven to 400 degrees. Wash and chop the cauliflower into approximately 1 inch pieces. Toss on a baking sheet with olive oil to coat and salt and pepper. Peel the parsnips and chop into evenly sized, approximately 1 inch pieces. On a separate baking sheet, toss these with olive oil to coat and salt and pepper. Roast the vegetables, turning frequently, until they are cooked through and nicely browned in parts, about 30 minutes. Puree in a food processor or with an immersion blender.
  2. Meanwhile, peel the potatoes and chop into sixths. Cover in salted water and cook until they are soft, about 30 minutes. In a microwave or saucepan on the stove, heat the butter and cream until the butter has just melted and then stir in the horseradish. When the potatoes are cooked, drain them and transfer them to a bowl. Pour over the horseradish cream and mash with a potato masher. Mix in the roasted vegetable puree, being careful not to over mix. Taste and add more salt or horseradish if you like, and serve warm.