CAULIFLOWER MASH
How to Make Cauliflower Mash | Cauliflower Mash
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 large head cauliflower (cut into florets) in a steamer basket set over simmering water, covered, 20 minutes. Transfer to a food processor and puree with 3 tablespoons butter, 2 tablespoons half-and-half and 1/4 teaspoon lemon zest; season with salt and pepper. Top with chopped chives.
Nutrition Facts : Calories 140, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 26 milligrams, Sodium 215 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
TURNIP MASH
Steps:
- Peel and roughly chop 3 pounds turnips. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/4 cup heavy cream and 2 tablespoons butter. Season with salt and top with crumbled cooked bacon.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
Steps:
- Peel, wash, and quarter turnips.
- Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
- Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
CAULIFLOWER MASH
It might be tough to imagine that anything could taste better than mashed potatoes. But cauliflower mash captures all the flavors of beloved potatoes, and you won't be able to taste the difference. Not only is this mash cheesy, buttery and silky smooth, it also brings along a stellar lineup of vitamins and nutrients. Plus it's lower in carbohydrates and calories than its potato counterpart.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
- Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
- Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.
CAULIFLOWER MASH
Steps:
- Chop off the florets from 1 large head cauliflower and place them in a steamer basket set in a pot filled with 1 inch boiling water. Cover and steam until soft, about 20 minutes. Puree the cauliflower with 3 tablespoons butter, a pinch of nutmeg, and salt to taste. Fry sage leaves in a few tablespoons butter; pour over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
RICH AND CREAMY MASHED CAULIFLOWER
A wonderful alternative to mashed potato (great for carb cutters) but equally as great as a side dish with any meal, I tend to add a little grated cheese sometimes too! Enjoy!
Provided by Ozzy5223
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 3-quart saucepan, bring the water to boil
- Add cauliflower and garlic and cook covered for 15 minutes or until florets are tender then drain.
- In a food processor or blender, process cauliflower, garlic, mayonnaise, and salt until creamy, scraping down sides as needed.
- Stir in basil leaves and serve immediately.
Nutrition Facts : Calories 87.3, Fat 5.1, SaturatedFat 0.8, Cholesterol 5.2, Sodium 315.3, Carbohydrate 9.2, Fiber 3.6, Sugar 4.1, Protein 3
TURNIP AND CARROT MASH
This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.
Provided by Nana Lee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil carrots and turnip/rutabaga SEPARATELY.
- When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
- Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
- You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
- ENJOY!
- NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1
CLASSIC MASHED TURNIPS
First, you need to know what is a turnip. It is dark yellow and dark purple waxy vegetable. A rutabaga is a white and bright purple thing. Second this is a classic. I like to taste my food for what it is. I don't want to taste 20 other things.
Provided by Chef RobinSmith
Categories Canadian
Time 30m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cut turnip like you would for mashed potatoes.
- Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!
Nutrition Facts : Calories 26.2, Fat 0.2, SaturatedFat 0.1, Sodium 93.1, Carbohydrate 6, Fiber 0.6, Sugar 4.3, Protein 0.4
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CAULIFLOWER AND TURNIP MASH - COOKTHINK
From cookthink.com
4/5 (1)Category Side DishCuisine AmericanTotal Time 25 mins
- Rinse the cauliflower and chop into florets. Peel the turnips and chop into large manageable chunks. Cook the cauliflower and turnips in boiling water, with the bay leaves and a pinch of salt. Reduce heat to medium low and cook until done, about 20 minutes.
- Drain the vegetables well, remove and discard the bay leaves. Add the cauliflower and turnips to the food processor and pulse until desired mashed consistency is reached, or until smooth.
- Return the mashed cauliflower and turnips to the large pot and cook over medium heat for 5 minutes to steam off the extra water. Do not brown.
- Remove the mashed mixture from the heat and stir in the cream cheese, sour cream, milk and butter. Add a sprinkling of salt and pepper and serve immediately. Enjoy Cauliflower And Turnip Mash!
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