This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"If there were only turnips and potatoes in the world, someone would complain that plants grow the wrong way."
-Georg Christoph Lichtenberg, Physicist
This is a super simple side dish that has it all. Sweet and a bit bitter, creamy, and a bit salty, this is a perfect replacement for mashed potatoes with all the comfort food goodness but more fiber and lots of calcium and Vitamin C.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipes makes OK leftovers.
|1/2 medium||cauliflower (cut into medium flowerets)|
|1/4 cup||reduced fat buttermilk|
|fresh ground black pepper (to taste)|
|2 tsp||unsalted butter|
Preheat the oven to 325°F.
Wash the turnip well and wrap in aluminum foil.
Place in the oven and roast for 45 minutes.
Remove and let cool slightly.
Peel and cut into small cubes.
While the turnip is roasting, place the water in a medium sauce pan fitted with a steamer basket over high heat.
Add the cauliflower and steam for about 15 minutes.
Let cool slightly and add to a bowl with the turnip and mash slightly.
Add the buttermilk, salt, pepper and butter.
Mash until nearly smooth.
Serving size: about 2 cups
Amount Per Serving
|Calories 103||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 13g||8%|
|Dietary Fiber 5g||14%|
|Vitamin A 2%||Vitamin C 119%|
|Calcium 11%||Iron 4%|
|Vitamin K 18 mcg||Potassium 562 mg|
|Magnesium 30 mg|