Are you a mashed potato lover? Especially during Thanksgiving? That was totally me!
Screw the turkey, give me lots of mashed potatoes and tons of gravy. Well since changing my lifestyle to low-carb keto nutrition, mashed potatoes are out. And truthfully, I’m ok with it. As delicious as they were, they always left me feeling so full and heavy. Starch is just so over filling.
Besides that, I’ve found an alternative that I love just as much, if you can believe that!
No, I’m not going to call it ‘fauxtatoes’ like it seems everyone else in internet-land wants to call them.
Serving vegetables mashed has never just been reserved for potatoes. I grew up eating mashed squash all the time. So this is simply a Mash! Adding turnips to the cauliflower gives the mash extra body and a wonderful creamy texture.
According to my teenage daughter “it tastes really good and it’s healthier for you”. From the mouths of babes. Can’t get much better than that!
- 1 large head cauliflower
- 1/2 pound turnips (2 medium)
- 2-3 cloves garlic
- 3 TBSP butter
- 2 oz Cream cheese
- Parmesan cheese
- Freshly ground black pepper to taste
- Wash and trim a large head of cauliflower and cut up the florets and stem. Peel and chop the turnips. Grab 2-3 cloves of peeled garlic and slice them up. The pieces don’t need to be uniform in size, it will all be put into a blender or food processor later. Liberally salt all the cauliflower and turnip pieces.
- Fill a large (6-quart) stock pot with a couple of inches of water. Put a steamer insert inside the stock pot and put the lid on. Heat it on the stovetop on high.
- Once the water is boiling, throw the cauliflower, stems included, turnips and garlic into the steamer. Put the lid back on and steam for about 12 minutes.
- Once they are done cooking, drain in a strainer or colander.
- Transfer everything into a high-powered blender or food processor and add the butter, cream cheese some freshly cracked black pepper. Process until smooth. If the cauliflower turnip mash is too thick, add a tablespoon or 2 of heavy cream. Stir in parmesan cheese. Taste and adjust salt and pepper. Serve immediately
- Freshly chopped parsley, crumbled bacon, sour cream and cheddar cheese
The Cauliflower Turnip Mash can be store in a covered bowl in the fridge for up to 5 days. Reheat on the stovetop on low adding additional butter if needed.