Growing up I was always a huge fan of mashed potatoes. I loved the simple flavor, smooth texture, and steaming warmth. My mom would always keep a box of the instant mashed potato flakes in the corner cupboard of the kitchen, so that I could make them for myself whenever I wanted. (I really wasn’t much of a cook back in the day.)
These days I’m kind of grossed out by my former eating habits, but I do still enjoy a big bowl of warm, buttery (or should I say Earth Balance-y) mashed potatoes every once in a while. I traded in the instant flakes for real potatoes quite a while back, but in the last couple of years I’ve been trying to eat fewer potatoes in general, because of their high starch content. This starch breaks down very quickly in the body, meaning that it enters the bloodstream almost as quickly as straight sugar, causing your blood sugar to spike significantly.
Because of this, I’ve been experimenting to find a great replacement for mashed potatoes in my diet. Well, my friends, I have found a winner. This roasted cauliflower and parsnip mash is so freakin’ delicious. It has a bit more flavor than mashed potatoes, a bit sweeter and richer, and so buttery they don’t even need butter. They’re also more nurient-rich. They are:
- High in fiber
- Provides almost 100% of your daily vitamin C requirement
- High in vitamin K, which in need in order for your blood to clot
- High in folate, which helps prevent the birth defect spina bifida
- High in manganese, which is necessary to produce many enzymes in the body, mostly involved in maintaining bone health
(makes 2 servings)
- 1 med head cauliflower, chopped
- 2 parsnips, peeled and chopped
- 2 T olive oil
- 1/2 t garlic powder
- 1/4 cup fresh parsley
- sea salt and pepper to taste
1. Preheat the oven to 400F. Lay the chopped cauliflower and parsnips on a baking sheet, and drizzle with olive oil. Mix them around so that oil covers most of the vegetables.
2. Place in the oven, and roast for about 30 minutes, stirring every 10-15 minutes.
3. Remove from the oven when the edges of the vegetables are golden brown, and transfer into the bowl of a food processor with the blade attached.
4. Add garlic powder, half of the parsley, and the sea salt and pepper to the roasted vegetables.
5. Process until smooth, then transfer to a serving bowl and garnish with the remaining parsley.