I love veggies, and I love creating new ways to enjoy them. One of my favorite things is re-creating traditional recipes with a healthy twist. That’s why I love these non-mashed potatoes! Typically mashed potatoes contain a lot of dairy that many of us don’t tolerate. Additionally, many people following a paleo diet don’t eat potatoes at all.

Luckily, that doesn’t mean you have to deprive yourself of all the yummy comfort food you used to enjoy.

This recipe uses cauliflower and parsnips and provides the same delicious, creaminess of mashed potatoes in a much healthier dish. Personally, I like this better than mashed potatoes. The parsnips give it a slightly sweet flavor, so you get a wonderful combination of both savory and sweet.

Cauliflower is a member of the cruciferous family of vegetables. It’s loaded with health-promoting vitamins, minerals, antioxidants, and phytonutrients. It’s a great source of vitamin C, vitamin K, thiamin, riboflavin, niacin, magnesium, phosphorus, B vitamins, and potassium.

The sulfur-containing nutrients in cauliflower are great for detoxification support. Additionally, the sulforaphane in cauliflower supports digestion by protecting the lining of your stomach.

Parsnips are a root vegetable similar to carrots. They are rich in phytonutrients, vitamins, minerals, and fiber. Parsnips also contain many antioxidants that have anti-inflammatory, anti-fungal, and anti-cancer properties. They are a good source of vitamin C, B vitamins, vitamin K, vitamin E as well as minerals such as iron, calcium, potassium, and phosphorus.

I served this dish for Thanksgiving, and several people thought it was mashed potatoes until I told them what it really was. Give it a try, and see for yourself!

Ingredients

1 head organic cauliflower, chopped

3-4 parsnips, peeled and chopped

1-2 cloves garlic

2-3 tbsp olive oil

1/4 tsp sage

1/4 tsp salt

1/4 tsp pepper

Directions

Fill large pot with about 1 inch of water and add steaming basket

Boil water and reduce to medium heat

Add chopped cauliflower, parsnips, and garlic

Cover with lid and steam for about 20 minutes until tender

Add veggies to food processor and chop

Add olive oil and seasonings and process until smooth and creamy

Parsnips are a starchy vegetable, so if you’re looking for a lower carb option, check out my recipe for cauliflower mash.

About Jen Broyles, CHC

Jen Broyles is a Certified Integrative Nutrition Health Coach and is on a mission to help people regain their health naturally, specifically in the area of digestive wellness. Her personal story is what inspired her to educate and guide others. She dealt with chronic digestive issues for over 10 years, and it was significantly affecting her quality of life. She returned to school to study nutrition, started doing her own research, and trained with functional medicine practitioners. She now helps clients restore their health naturally through diet and lifestyle changes and necessary diagnostic testing to uncover the root cause. She is a firm believer in the role that real food, a balanced lifestyle, and a positive attitude plays on overall health. You can visit her website and blog for FREE digestive wellness tips, recipes, and healthy living advice. Jen offers private health coaching to individuals who are struggling with chronic digestive problems as well as an exclusive online program designed to Heal Your Digestion.

• 
• 
• 
•