Rutabaga-Cauliflower Mash

This versatile recipe serves as a delicious and filling side dish or an excellent base for a buddha bowl – and it takes on a second life as a velvety bisque! 3-in-1! 

Servings

4

Ready In:

25 min

Uses:

Side dish, buddha bowl base, bisque

For:

Vegan, Candida-friendly, Keto

About this Recipe

A lively blend of flavors that perfectly takes the place of traditional mashed potatoes. Potatoes are a high carb, inflammatory food, while cauliflower belongs to the highly detoxifying brassica family, and rutabaga, while starchy, has amazing anti-fungal properties, and is beautifully filling – a way to have your Candida Cleanse and carbs too! 

Ingredients

  • 1 rutabaga peeled and cut into ~1″ cubes
  • 1 small cauliflower roughly chopped
  • 1/2 cup plain whole fat yogurt (VEGAN: sub plain coconut yogurt)
  • 2 Tbsp grassfed butter  (VEGAN: sub olive oil or avocado oil)
  • 2 Tbsp EVOO or avocado oil
  • 6-10 green onion stalks trimmed and chopped
  • 1/4 tsp Salt (add more to taste if needed)
  • (For the bisque) Organic Chicken or Veggie Stock

To make this recipe vegan, simply sub coconut yogurt and vegetable oil for the dairy yogurt and butter, and use veggie stock instead of chicken stock when converting it into a bisque. 

Step by Step Instructions

Step 1

Set a large pot of water to boil. Prep veggies – Peel and chop rutabaga. Trim and chop cauliflower. When the water is boiling, add the veggie chunks as well as a healthy pinch of salt. Set a timer for 15 minutes. 

Step 2

Rinse, trim and chop the green onions. Gently sautee the onions in 1-2 Tbsp of oil on medium-low heat, just for a few minutes to wilt them and soften their bite. Remove from heat. 

Step 3

When the timer goes off, check the boiling veggies with a fork. Both a large chunk of rutabaga and cauliflower should pierce through easily. If not, boil for an additional few minutes. 

Step 4

Once the boiled veggies soften, remove from heat and drain in a colander. Put into a large pot or bowl and add the yogurt, green onions (cooking oil and all), and butter/oil. 

Step 5

Mash everything together using a potato masher. For a finer texture, use a potato ricer. At the very end, add salt little by little, making sure to neither under or over salt. 

Step 6

USE LEFTOVERS TO MAKE A BISQUE:

Simply use a ratio of 1:1 of the mash to stock (for example 1 cup mash + 1 cup stock), put in a blender or use a stick blender to puree until smooth. (We LOVE the Nutribullet Pro.) Season with salt/pepper if needed. Heat and serve!

Serving Suggestions

DINNER: Serve Rutabaga-Cauliflower Mash with Chicken Schnitzel and Charred Broccolini.

LUNCH: Use the mash as a base for a Buddha bowl. Top with meat, veggies and dressing of your choice. We recommend topping with roasted carrots and zucchini, organic chicken sausage and lemon-garlic creamy dressing

BISQUE: Serve for lunch. Garnish with pomegranate seeds or crushed toasted hazelnuts.

 

Mentioned Recipe Links

Chicken Schnitzel

Charred Broccolini

Roasted Carrots & Zucchini

Organic Chicken Sausage

Lemon-Garlic Creamy Dressing

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