I created this recipe especially for a dear friend of mine who cannot eat nightshade vegetables of any kind. Nightshades include the following vegetables: potatoes of all kinds (including sweet potatoes and yams), eggplant/Aubergine, tomatoes, peppers (including paprika and chilli powder spices), tomatillos and okra. For some individuals (my dad was one), especially those with autoimmune conditions, nightshades can be very inflammatory and cause/aggrevate gut issues so they need to avoid them. I made this to top a Paleo shepherd’s pie for my friend. I again made it just to see how we would enjoy it as a mashed potato substitute and the verdict was it was delicious, so smooth and creamy. I find that the amounts of butter and sour cream you add to these is really an individual taste thing. Taste as you go to see if you need more or less. Instead of boiling the vegetables, I chose to steam them which is more gentle way of cooking them, not to mention healthier. It is important to steam the vegetables separately as cauliflower cooks much quicker and will be mushy if you cook it together with the parsnips.
Add chopped cauliflower to a steamer (make sure to have plenty of water in your pot beneath the steamer) and turn heat up to high. Steam the cauliflower until it is soft but not mushy (fork tender). Place steamed cauliflower in a bowl and set aside. Repeat the process with the steamed parsnips.
Add both steamed vegetables to large food processor or bowl. Pulse until vegetables are broken down. Add butter and sour cream and continue to pulse until you have a smooth, creamy mixture. Add sea salt and pepper to taste. If you do not have a food processor you can use an electric mixer/beaters and a large bowl. Both methods help you achieve light, airy and silky smooth mashed “potatoes’
Store in an airtight container for up to 3 days.
Ingredients
Directions
Add chopped cauliflower to a steamer (make sure to have plenty of water in your pot beneath the steamer) and turn heat up to high. Steam the cauliflower until it is soft but not mushy (fork tender). Place steamed cauliflower in a bowl and set aside. Repeat the process with the steamed parsnips.
Add both steamed vegetables to large food processor or bowl. Pulse until vegetables are broken down. Add butter and sour cream and continue to pulse until you have a smooth, creamy mixture. Add sea salt and pepper to taste. If you do not have a food processor you can use an electric mixer/beaters and a large bowl. Both methods help you achieve light, airy and silky smooth mashed “potatoes’
Store in an airtight container for up to 3 days.