Potato-Cauliflower Mash (serves 6)
Who doesn’t love mashed potatoes? Here we combine them with cauliflower – making them lower glycemic index & more diabetes-friendly, without sacrificing deliciousness! Also, a great way to sneak some extra veggie into a child who’s a picky eater. This is a basic recipe, but you could spruce it up by adding any of the following: steamed spinach, fresh herbs, roasted garlic, horseradish mustard.
- ½ kg Yukon Gold potatoes, peeled and large dice
- ½ large head cauliflower, cut into medium florets
- 1.5 Tbs organic butter (or vegan alternative)
- S&P
Wash and cut cauliflower into medium florets. Peel the potatoes, cut them into halves and quarters depending on their size, and put them along with the cauliflower into a pan of salted, boiling water. Boil for about 10-12 minutes until fork tender all the way through. Drain in a colander and return them to the pan. Add the butter and a pinch of salt and pepper. Mash until smooth and creamy. Seen here with: Five Spice Braised Grassfed Brisket, and sauteed bok choy & shitake mushrooms. A gorgeous fall/winter meal.
Nutrition Info (per serving): 107 calories, 3g fat, 18.5g carbohydrates (3.6g fibre, 2.3g sugar), 3.1g protein. High in Vitamins B6 & C, fibre, potassium.
