Cauliflower-Parsnip Mash with Swedish "Neatballs"

TOTAL TIME: 3 hr
Prep: 2 hr
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

CAULIFLOWER-PARSNIP MASH:
  • 4 medium parsnips, peeled and cut into 1-inch pieces
  • 2 medium heads cauliflower, cut into 1-inch florets
  • 2 cups low-sodium vegetable broth
  • 1 bunch kale, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 to 1/2 cup almond milk or non-dairy milk of your preference, room temperature
  • Sea salt and freshly ground black pepper
SWEDISH "NEATBALLS":
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 1/2 teaspoons egg replacer or 1 1/2 tablespoons ground flaxseed
  • Two 8-ounce packages seitan
  • 1/2 cup raw walnuts
  • 1/2 cup finely diced onion
  • 2 cloves garlic, finely minced
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon ground allspice (heaping)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg (heaping)
  • 1 teaspoon tamari or nama shoyu
MUSHROOM GRAVY:
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the cauliflower-parsnip mash: Preheat the oven to 400 degrees F.

Combine the parsnips, cauliflower and vegetable broth in a 9-by-13-inch baking dish. Cover with foil and bake, tossing once, until the vegetables are fork tender, about 30 minutes.

Meanwhile, set a steamer basket in a medium saucepan filled with 2 inches of water. Add the kale to the basket and bring the water to a boil over high heat. Reduce the heat to low, cover the saucepan and steam the kale for 10 minutes. Set the kale aside for plating.

When the parsnips and cauliflower are done baking, drain and transfer them to the bowl of a food processor. Add the garlic and thyme and pulse a few times. Gradually add the almond milk, one tablespoon at a time, pulsing until the consistency becomes very smooth, thick and whipped. Season with salt and pepper.

For the Swedish "neatballs": Preheat the oven to 400 degrees F.

Coat a baking dish with 1 teaspoon of the olive oil. Whisk the egg replacer into 1/3 cup warm water and let stand. In a food processor, pulse the seitan to the consistency of ground beef. Add the walnuts and pulse to blend.

Heat 1 tablespoon of the olive oil in a large nonstick pan over medium heat. Add the onion and saute for 2 minutes. Add the garlic and cook another minute. Stir in the seitan-walnut mixture and saute 3 minutes more, then transfer to a medium mixing bowl. Add the breadcrumbs, parsley, allspice, black pepper, cardamom, nutmeg and tamari, along with the egg replacer mixture and the remaining 1 tablespoon olive oil. Mix until well combined.

When cool enough to handle, shape into 20 to 24 small, firmly packed balls. Transfer the "neatballs" to the prepared baking dish and bake, turning once, until nicely browned, 20 to 25 minutes.

While the "neatballs" are baking, make the mushroom gravy: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until beginning to soften, 5 minutes. Add the garlic and mushrooms and saute 3 minutes more. Add the tamari, almond milk, allspice and nutmeg and bring to a rapid simmer; do not boil.

In a small bowl, whisk the spelt flour together with 1/2 cup filtered water until smooth. Slowly whisk the flour mixture into the saucepan and cook, stirring constantly, until thickened, about 3 minutes. Season with salt and pepper, reduce the heat and cook another 5 minutes.

To serve: Arrange a bed of kale in the center of each plate. Mound some of the cauliflower-parsnip mash on top of the kale. Pile several "neatballs" on top of the mash and ladle a few spoonfuls of mushroom gravy over all. Garnish with parsley.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on February 13, 2014

    Flag

    Where do you buy 'Two 8-ounce packages seitan'? I'd like to make this recipe, but I have no idea where you can buy such an item? Thank you!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.