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)
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.