Don't these look heavenly? Like pillowy soft little bites of happiness. No? They don't look like that? Welp, I'm trying to work on my photography "skills", so just pretend that's what this looks like! ;)
"Weird" is what you are probably thinking. "Why do I want a mashed potato-looking dish with cauliflower and turnips and no potatoes?" Why thank you for asking. Turnips have significantly less carbohydrates and calories than potatoes (If you care about that sort of thing). Cauliflower also has over 6.5x as much Vitamin C... so eat cauliflower if you're sick! There is also 3x as much fiber, more than 2x as much protein, and twice as much potassium. Iiiiiiinteresting. I didn't make this recipe because of said facts, I just don't buy white potatoes and wanted something potato-y ;)
These are definitely going on my Thanksgiving menu!
Serves: 6-8 people
Hands on time: 10 minutes
Total time: 20 minutes
- 2 cups chopped turnip (roughly 1 medium size turnip)
- 4 cups cauliflower florets (ratio should be twice as much cauli to turnip)
- 3/4 cup canned coconut milk (mix of coconut milk and coconut cream)
- 2.5 tablespoons grass-fed butter (you could also use ghee but I find the flavor to be a bit overpowering)
- 1/4 teaspoon salt
- scant 1/4 teaspoon cracked pepper
- Steam cauliflower and turnips. This took me 10 minutes to get the cauli and turnips fork tender. Once your fork pierces the veggies easily, it's done.
- Blend the veggies either by using a hand masher for a chunky consistency, a stick blender for a smoother consistency, or a food processor for a super smooth consistency. I used a stick blender.
- The mixture should be plenty warm still for the butter to melt on it's own. So add the butter, coconut milk, salt and pepper and mix with one of those three kitchen tools mentioned above.
- That's it! Enjoy
P.S. This has been approved by Mr. I'd Rather EatReal Potatoes, so you know this recipe is a winner! ;)