Rosemary Mashed Fauxtatoes
This is another delicious recipe from Erica Cooksey, the blogess behind “Stuff I Make My Husband,†and makes about 4 cups. Erica says, “The original recipe used sage, but I had some rosemary in my garden so I went with that. You can substitute other fresh herbs, but don’t use dried for this. I pureed everything in my food processor to get it creamy and smooth; you can use a potato masher if you’d like but it will be lumpy and the cauliflower will be more detectable.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- freshly ground black pepper
- 1 medium-sized head of cauliflower stemmed and cut into uniform florets
- about 1/2 lb turnips peeled and cut into 1″ chunks
- 1 tbs fresh minced rosemary or other herb
- 1 tbs ghee (can substitute olive oil or clarified butter
- 1 tbs coconut milk
- 1/2 tsp tabasco or hot pepper sauce
- generous amount of salt to taste
- truffle salt for sprinkling (optional)
- Carbohydrate 22.998189375 g
- Cholesterol 0 mg
- Fat 8.97054 g
- Fiber 9.39053119945526 g
- Protein 6.913749375 g
- Saturated Fat 2.418152125 g
- Serving Size 1 1 Recipe (418g)
- Sodium 466.020875 mg
- Sugar 13.6076581755447 g
- Trans Fat 6.220973125 g
- Calories 179 calories
Bring an inch of water to a boil in a saucepan just large enough to hold the turnip chunks in a single layer. Add a generous pinch of salt, add the turnips, then layer the cauliflower on top. Sprinkle with salt, cover, and cook until very tender and just slightly overcooked. Drain in a colander. When cool enough to handle, add the veggies to a food processor with the remaining ingredients. Depending on the size of your food processor, you may have to partially process half of them before you can add the rest. Process until completely smooth. Taste and add salt if desired. Serve warm, optionally sprinkled with truffle salt.
