Normally this would just be on the Scribblings blog, but since I’m participating in the blogging month with the Cheer Peppers and I only signed this blog up, you get to see it here too 🙂 A healthy way to have “mashed potatoes” for Thanksgiving
Several years ago I saw a Rachael Ray episode on Thanksgiving for which she prepared a dish with mashed potatoes and parsnips with spinach and parmesan stirred in. It sounded so good but I wanted to try using cauliflower instead of potatoes to make it healthier.
Substituting 2 cauliflower heads for the potatoes, it turned out great but was a lot of work. Since then riced cauliflower has become popular so I hunted for a recipe for mashed cauliflower using the riced version–so much easier. Then I used aspects of both recipes to create this one.
Mashed Cauliflower and Parsnips with Spinach
- 3 Tbs unsalted butter
- 2 16 oz packages riced cauliflower (I used Trader Joe’s)
- 2 cups water
- 4 parsnips
- 1/2 teaspoon salt
- 1/4 cup reserved water from cooking cauliflower
- 1 egg, beaten
- 6-8 oz fresh organic baby spinach or kale or 10-12 ounces fresh spinach…
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