Friday, October 5, 2012

Cauliflower and Turnip Mash

Looking for a creative way to incorporate more veggies into your meals?  Look no further!  

Cauliflower is very low in saturated fat and cholesterol. It is also a good source of protein, thiamin, riboflavin, niacin, magnesium and phosphorus, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, potassium and manganese. Information overload? Well here is one of the best things about this recipe, it is a great way to trick your kids into eating their veggies!
Cauliflower and Turnip Mash


1 head of cauliflower
1 small turnip
1 large baking potato
4 cloves of garlic, roasted
4 tablespoons olive oil (for roasting the garlic)
1 tablespoon unsalted butter 
1/4 cup whipping cream
salt, to taste
pepper, to taste
scallions, for garnish (optional)

Start by rinsing and cutting the cauliflower into small florets. 
Next, peel the turnip with a vegetable peeler then cut into small pieces.  Do the same thing with the potato.   
Note: the smaller you cut the veggies, the quicker they will cook. 

In a large pot of billing water, add the cauliflower, potato and turnips and lightly salt the water.  Boil for approximately 8-10 minutes or until all veggies are soft.
In the meantime, add the olive oil to a small skillet over medium heat.  When hot, add the garlic and roast until nice a golden brown.  Once they are roasted, place the cloves on a piece of paper towel and blot them.  

Once the oil has cooled, save it in a glass jar for use at a later time!

Drain the veggies and return them to the empty pot.
Add the butter, cream and salt and pepper to taste. 
Mash until you reach your desired consistency.
Serve hot, garnish with scallions. 

Listening to: Warren Haynes - Tastes Like Wine

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