On my eating plan there is no white potatoes for 3 months. After that, I can have them once a week, which is plenty. I miss my chili potato, but bean chili goes great over sweet potatoes too!
In the winter it’s fairly hard to give up mashed potatoes so I came up with this compromise. You can just use cauliflower or parsnips by themselves. I just like them together too. You could also add in wasabi or roasted garlic to make them fancy.
Slow Cooker Beyond Easy Faux Mashed Potatoes (gluten-free)
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Servings: 4 servings
Calories: 65kcal
Ingredients
- 1 large head of cauliflower broken into small 'trees' (frozen is fine too)
- 4 -5 parsnips chopped (peel if not organic)
- optional - 2 cloves garlic minced
- filtered water
- 1/2 - 1 cup milk of your choice I use unsweetened soy or almond milk
- 1/4 cup Earth Balance
- salt and pepper to taste
Instructions
- The night before: Peel the parsnips if they aren't organic. Chop the parsnips and break down the cauliflower. Store in the fridge until morning.
- In the morning:
- Place the veggie in the slow cooker.
- Add about 1-2 inches of water.
- Cook on low 6 – 8 hours.
- Before Serving:
- Pour out some of the water if needed - you don't want this to be too soupy.
- Add ½ cup milk and Earth Balance and use immersion blender. You have to keep at it until they look like mashed potatoes. (They will - I promise!).
- Season to taste.
- Serve with some mushroom gravy over it for a special treat.
Nutrition
Calories: 65kcal | Carbohydrates: 14g | Protein: 3g | Sodium: 47mg | Potassium: 575mg | Fiber: 4g | Sugar: 4g | Vitamin C: 75.9mg | Calcium: 46mg | Iron: 0.8mg
Cara says
February 11, 2010 at 4:21 pmWe are big cauliflower fans and always eat it in place of mashed potatoes! I steam the cauliflower alogn with some peeled garlic cloves, so you could just as easily throw those in the slow cooker if you don’t have roasted garlic on hand. I like to blend mine with a splash of milk and some goat cheese.
Money Funk says
February 26, 2010 at 8:02 pmThis sounds yummy! Although, I have never cooked with Parsnips.
I love Cara’s idea, too.
Going to try me some mashed cauliflower. Now, if I get it pass the family then…. SCORE! 😉
I just got them addicted to Almond Milk. So I am on my way.