Steaming the cauliflower gives these mashed “potatoes” a thicker consistency. Mashed beans and parsnips provide potato-like texture.
1 medium-size head cauliflower
1 pound parsnips, peeled and cut up
2 cups white beans (preferably cannellini), rinsed and drained, mashed with a fork
4 tablespoons unsalted butter or dairy-free butter replacement
-Sea salt, to taste
-Fresh ground pepper, to taste
-Dash fresh nutmeg, to taste
-Chopped fresh parsley
1. Remove leaves and core from cauliflower. Place florets and parsnips in a steamer over a pot of boiling water. Cover and steam until very tender. Alternatively, cook both vegetables together in just enough lightly salted water or broth to cover until they are very soft. Drain liquid.
2. Carefully puree cooked vegetables and beans in batches in a food processor.
3. Put mixture back into cooking pot and heat. Stir in butter.
4. Season with salt, pepper and nutmeg. Sprinkle with parsley. Serve hot.
Each cup contains 232 calories, 8g total fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 38mg sodium, 34g carbohydrate, 12g fiber, 8g protein.
For Mashed Un-Potato Soup, thin recipe by stirring in vegetable broth or chicken broth until desired consistency. Serve hot.