The perfect Paleo subsitute for traditional mashed potatoes.
The recipe is a much healthier, more flavorful version than its starchy counterpart! The key is draining off the cooking water and keeping the cauliflower and turnips as dry as possible during mashing... otherwise you'll end up with soup!
MASHED CAULIFLOWER & TURNIPS 'TURNIFLOWER'
Paleo & Whole 30 compliant
1 head cauliflower
3 turnips
4 cloves garlic, crushed
4 Tablespoons grass-fed butter or Ghee
¼ tsp. sea salt
Freshly ground black pepper
Optional add ins:
Roasted garlic with a sprig of rosemary as garnish
Hungarian smoked paprika as garnish
Crumbled bacon with a garnish of chopped basil
* In a stainless steel stock pot, cook turnips in enough water to cover them. Boil for 20 minutes or until fork tender.
* Add cauliflower florets and garlic to the pot, cook 10 minutes more or until cauliflower is softened.
* Drain off ALL water or empty contents of the pot into a colander and drain.
* Using an immersion hand blender puree vegetables in the stock pot until smooth. Add butter and season with sea salt and ground pepper.
* Garnish and serve alongside any grilled, pan fried or roasted meat and a salad of mixed greens. Yum!
As always, keep it simple and enjoy!
Adapted from an original recipe ‘Mashed
Cauliflower’ in Paleo Comfort Foods Cookbook
Photo credit to Taste of Home