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Parsnip & Cauliflower Mash with Sauteed Pink Oyster Mushroom

Parsnip & Cauliflower Mash with Sauteed Pink Oyster Mushroom

Switching up the usual mashed potato recipe for the holidays with this parsnip and cauliflower mash! Made with OWL's Turkey Broth Elixir, sautéed pink oyster mushrooms, garnished with fresh thyme and minced chives. It’s the perfect healthy, yet satisfying, side dish to have on your table this year.

This recipe is paleo friendly, dairy-free, and grain-free. Not to forget, it’s easy to make a few vegan swaps such as using OWL's Vegan Mineral Broth Elixir!

Parsnip & Cauliflower Mash with Sautéed Pink Oyster Mushroom

Prep Time: 10 minutes | Cook Time: 25-30 minutes
Serves 5-6


  • 1 lb parsnips (about 3 large parsnips)
  • 1 head cauliflower (about 4 cups)
  • 2 tbsp ghee (or coconut oil)
  • 2 tbsp fresh thyme
  • 1 cup OWL Broth Elixir (we used Turkey!)
  • ⅓ cup raw cashews
  • ¼ cup chives
  • 1 tbsp olive oil
  • sea salt + pepper


  • 2 tbsp ghee (or coconut oil)
  • 5 cups pink oyster mushrooms
  • sea salt + pepper

Parsnip & Cauliflower Mash with Sauteed Pink Oyster Mushroom


  • Fill a large pot with water and bring to a rolling boil. Add in the parsnips (cut into larger pieces) and boil for 12 minutes. Then add in cauliflower florets and boil for an additional 8 minutes until all the veggies are tender.
  • Once the veggies are cooked drain the pot and set aside. Heat a large skillet on medium high heat. Add in ghee and fresh thyme. Sauté the herbs for 2 minutes.
  • Add in the parsnips, cauliflower, bone broth and cashews to the skillet and continue to cook for 2-3 minutes. Remove from heat and let cool.
  • Add the parsnip and cauliflower mixture to a food processor or blender and puree until it reaches a smooth consistency. Season with salt and pepper. Add back to the large pot and heat till warm.
  • Prepare the oyster mushrooms by wiping any dirt with a paper towel. Do not wash! Tear or cut into smaller pieces.
  • Heat a skillet over high heat and melt the ghee. Add in the mushrooms and cook until seared (about 5-6 minutes). Season with salt and pepper.
  • Serve cauliflower and parsnip mash in a shallow bowl. Top with oyster mushrooms, fresh chives, thyme, a drizzle of olive oil and cracked pepper.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.