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3 Healthy Alternative Mashed Potato Recipes
Nov 19, 2013
Who doesn’t love mashed potatoes? They’re creamy, buttery, and oh-so-delicious. They’re also usually loaded with milk, butter, and cheese. The result? One big calorie bomb. If you’re looking to lighten up this classic comfort food in time for Turkey Day, we’ve got you covered. Introducing three healthy alternatives to mashed potatoes: Celery Root & Sage Mash, Creamy Cauliflower Mash, and Parsnip & Carrot Mash. Each side can be prepared in a snap and will look beautiful on your table. Plus, you can help yourself to seconds (and thirds) without feeling guilty. Move over, mashed potatoes. There are a few new Thanksgiving sides in town!
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– 2 heads celery root
– 4 tablespoons olive oil
– ¾ cup skim milk
– 10-15 sage leaves
– salt and pepper, to taste
Instructions:
1. Bring a large pot of water to boil over medium-high heat. Peel and dice the celery root, and add to the boiling water. Boil for 25-30 minutes, or until fork tender.
2. Drain the celery root and place in a food processor. Add milk, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat until hot. Add sage leaves. Fry the leaves until crisp, 5-6 seconds. Transfer leaves to a paper towel.
4. Add the sage-infused oil to the food processor. Pulse until combined. Enjoy!
Don’t be intimidated by this knobby root vegetable. Simply use a large knife to cut the top and bottom of the root off. Then, peel the rest of the skin off. Chop the celery root into cubes.
Boil for 25-30 minutes, or until fork tender. Drain the celery root and place in a food processor. Add milk, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat until hot. Add a handful of sage leaves. Fry the leaves until crisp, 5-6 seconds. Transfer leaves to a paper towel. Add the sage-infused oil to food processor. Pulse until combined.
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– 1 large head cauliflower
– ¼ cup Parmesan cheese
– ¼ cup skim milk
– 1 garlic clove
– 2 teaspoons chives
– 3 tablespoons olive oil
– salt and pepper, to taste
Instructions:
1. Bring a large pot of water to boil over medium-high heat. Chop the cauliflower, and add to the boiling water. Boil for 6-8 minutes, or until fork tender.
2. Drain the cauliflower and place in a food processor. Add milk, olive oil, Parmesan, chives, garlic clove, salt, and pepper.
3. Pulse until combined. Enjoy!
Chop the cauliflower, and boil for 6-8 minutes. Drain the cauliflower and add to food processor. Add milk, olive oil, Parmesan, salt, and pepper.
Add chives, one clove of peeled garlic, and blend.
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– ½ pound parsnips
– 2 carrots, peeled
– 3 tablespoons olive oil
– 1 tablespoon thyme
– salt and pepper, to taste
Instructions:
1. Bring a large pot of water to boil over medium-high heat. Peel the parsnips. Dice the parsnips and carrots, and add to the boiling water. Boil for 12-15 minutes, or until fork tender.
2. Drain the carrots and parsnips and place in a food processor. Add olive oil, thyme, salt, and pepper.
3. Pulse until combined. Enjoy!
Peel the parsnips. Dice the parsnips and carrots, and boil for 12-15 minutes. Drain the veggies and add to food processor.
Add olive oil, thyme, salt, and pepper. Pulse until combined.
Spoon the mash into a bowl, and top with a few sprigs of fresh thyme. How amazing is that deep orange hue?!
Isn’t this trio stunning? The fresh herbs on top really make these dishes pop.
We guarantee your guests will be super impressed with your mashed potato mashup. So go ahead, whip up a few of these mashes and then treat yourself to one more piece of pie ;)
Nov 19, 2013