Garlicky Mashed Cauliflower and Parsnips

This time of year is madness. Everyone is trying to get a million things done. Presents in need of wrapping seem to grow exponentially. Last-minute holiday cards need to be signed and mailed. Packages need to be shipped.  And don't even get me started on the lines at the post office. *shudder*

To make matters worse, I am constantly surrounded by sugary treats and heavy meals. I don't know about you, by my body is rebelling. Even looking at another holiday cookie makes me feel a little ill. I think it's time to get back to the basics and get some more veggies into my diet, snap!

In planning my holiday menu, I've been looking for ways to "lighten up" some traditional favorites.  There is nothing wrong with mashed potatoes, but I've recently discovered this mock version that I love even more than the original. Plus, it only involves 4 ingredients and can be made in under 15 minutes. Yes, please!

So what's in it, you ask?  Pureed cauliflower and parsnips combined with a little garlic and olive oil.  Yum! It's the perfect (lighter) side to your holiday meal and goes fabulous with my gluten-free and vegan mushroom gravy (recipe coming soon!).  Enjoy!

P.S. If you live in Seattle, don't miss FIT + FIERCE + FABULOUS on Sunday, January 13th! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blast dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! The early bird registration ends soon so sign up now to save $50!  

Garlicky Mashed Cauliflower and Parsnips
Serves 4

4 cups chopped cauliflower florets
2 cups chopped peeled parsnips
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
Freshly-ground black pepper and sea salt to taste

Bring a pot of water to a boil. Add the cauliflower and parnsips and cook until tender, about 10 minutes. Reserve about 1/4 cup of the cooking liquid, drain well, and then transfer the cauliflower, parnsips, and minced garlic to a food processor.  Add oil and a little water, 1 tablespoon at a time (as needed), and puree until smooth. Season with salt and pepper and serve.