People love mashed potatoes. This side dish is great to accompany steak with veggies, chicken, turkey, and even fish! It is also a Thanksgiving must; no dinner table on this holiday can be without a large mashed potatoes bowl and a big plate of gravy right by its side.
Even though people love its taste, they don’t always like how it makes them feel afterwards: bloated, extra full and like you’re carrying 3 extra pounds around with you no matter what you do.
I have an easy solution for you…just don’t use potatoes for your mashed potatoes. Instead, use a vegetable! I would recommend using cauliflower or parsnips, both respond really well to spices and when mashed, look exactly like a mashed potato would. Just think of how much more nutritious this is for you and how many carbs you’ll be saving yourself, by choosing to serve a vegetable mash instead of a potato mash!
I chose parsnip this time and I am glad I did. It was fluffy and delicious. I added some Paleo Gravy on top (recipe will be out tomorrow, so be sure to visit AmazingPaleo again!) and it was a marvelous culinary experience.
- 4 medium parsnips (peeled and sliced)
- ½ white onion
- 2 tablespoons olive oil
- ½ cup water
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Place skillet under medium heat and add olive oil. Once olive oil is hot, add onions. Cook until onions have fried a bit.
- Add parsnips and water to the skillet and close with lid. Cook until parsnips have softened.
- Pour onion/parsnip mix, sea salt and pepper into a food processor. Process until the parsnips have mashed.
- Serve immediately.
- Skillet with lid
- Food Processor
- Measuring cups
- Measuring spoons