When I first made this cauliflower and turnip purée in 2006, I called it 'another mushy-textured, bland-looking but heavenly-tasting purée'.
Since then, it's become a real favorite, especially when I want to serve a low-carb or diabetic replacement for mashed potatoes. The reaction at my table? "I wouldn't know these aren't mashed potatoes unless you told me." That's especially true when they're served with meat and gravy, say, versus just mashed potatoes. These are a real winner, all year-round, for all foodies.
WHITE on WHITE PURÉE
Time to table: 35 minutes
Makes 4 cups
Salted water to cover
1 head cauliflower, trimmed, cored, cut into florets
1/2 pound turnips (2 medium), peeled and chopped
1 slice lemon (optional)
1 bay leaf (optional)
1/4 cup fat-free half 'n' half
1 tablespoon fresh herbs (sage is excellent)
Dash of Tabasco
Salt and pepper to taste
1 tablespoon butter
Bring the water to boil. Add the cauliflower and turnips as they're prepped, then the lemon and bay leaf. Bring to a boil, cover, reduce heat to MEDIUM and cook until soft but not mushy. Drain and transfer to a food processor (see TIPS) and puree. Add half 'n' half, herbs, Tabasco, seasoning and butter. If the puré is slightly watery, return to the dry cooking pan and cook for a few minutes to cook off the excess liquid. Serve and enjoy!
Do use a food processor. It's too big a job for an immersion blender. A hand mixer doe work but bits of cauliflower fly all over.
I'm learning the do's and don't's of fat-free half'n'half. It's a miracle product for vegetables so long as it's needed for richness not binding. This means it works great added to purées but doesn't work in scalloped potatoes.
MORE RECIPES for MASHED VEGETABLES
~ Creamy Carrot Purée ~
~ Mashed Potatoes & Carrots ~
~ Curried Squash ~
~ more recipes for puréed and mashed vegetables ~
~ more cauliflower recipes ~
~ more turnip recipes ~
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