Cauliflower and Turnip Mash

Your guests will never know…

Cauliflower mash is my favorite low-carb alternative to make when I want the comforting feeling of mashed potatoes but without the heaviness. They are just as creamy and rich as the real thing!

Boil, mash, and season the vegetables like you would potatoes. Serve with fresh herbs or gravy.

Yield: 4-6

Author: Foodie On The Fly

Print

With ImageWithout Image

Cauliflower and Turnip Mash

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1 head cauliflower
• 1 lb. turnips
• 2 bay leaves
• ½ cup sour cream
• 2 tbsp unsalted butter
• salt and pepper to taste
• 1 tbsp Herbs de Provence
• 1 tsp Italian Seasoning
• 1 tsp garlic powder
• 1 tsp allspice
• 1 tbsp half & half
• ½ cup Greek yogurt
• ½ cup chopped fresh parsley
• 2 scallions chopped, green and white parts

Instructions

1. Rinse the cauliflower and chop it into florets. Peel the turnips and chop them into large manageable chunks. In a large pot, cook the cauliflower and turnips in boiling water, with the bay leaves and a pinch of salt. Reduce heat to medium-low and cook until done, about 20 minutes or until fork-tender.
2. Drain the vegetables well, remove and discard the bay leaves. Add the cauliflower and turnips to the food processor and pulse until desired mashed consistency is reached, or until smooth.
3. Return the mashed cauliflower and turnips to the large pot and cook over medium heat for 5 minutes to steam off the extra water. Careful not to brown.
4. Remove the mashed mixture from the heat and stir in the sour cream, half and half, butter, and Greek yogurt. Add the Herbs de Provence, Italian Seasoning, garlic powder, and allspice. Salt and pepper to taste. Top with chopped parsley and scallions.
5. Serve immediately.

Did you make this recipe?

Tag @foodieonthefly on instagram and hashtag it #foodieotf

I