Low Carb Mashed No-Potatoes!

Traditions are comforting, and Thanksgiving definitely has an expected menu. Considering sweet potatoes are typical fare (they need no sweetening!), why have starchy white potatoes too? Rutabagas and cauliflower make great substitutes, and since they will probably be doused with gravy, people may not notice! Compared to white potatoes, rutabagas have 1/3 the calories/are lower in carbs, have more fiber and come from the cancer fighting cruciferous family. Try this recipe with chicken flavored vegetable stock. We can never have too many veggies!

Mashed Rutabaga & Cauliflower

Prep. Time 10 minutes, Cook & Finish Time 30 minutes

Serves 10-12 people

1 head cauliflower, chopped
2 medium/large rutabagas, peeled and shredded
3 Tbs extra virgin olive oil
2 cloves garlic, chopped
¾ tsp sea salt
½ tsp black pepper
2 cups No-Chicken Vegetable broth
chopped chives and rosemary

1. Chop cauliflower to about the size of hazelnuts. Peel and run rutabagas through a food processor with a large shred blade. Finely chop the garlic.
2. In a stock pot, heat the olive oil and sauté the garlic for about 2 minutes. Add the chopped cauliflower, rutabaga shreds and sea salt, stir to combine well.
3. Add chicken flavored vegetable broth and black pepper and bring to a boil.
4. Reduce to simmer, stirring occasionally and cook until vegetables are soft, about 20 minutes.
5. Remove from heat. If there seems to be an excess of liquid, remove—you can always add back in, to get the right consistency for mashed no-potatoes.
6. With a hand immersion blender, blend vegetables until smooth.
7. Top with chopped chives and rosemary.

Tip: Pour hot water into the serving bowls to help keep food hot longer, and the dish itself won’t be too hot to pass around the table.

Moreover, God is able to make every grace abundant for you, so that in all things, always having all you need, you may have an abundance for every good work. 

2 Corinthians 9: 8

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