cauliflower, carrot & parsnip puree
Let's be honest. Sometimes you just need to dig your fork into a pile of something mushy and shove it in your face. Especially between the months of, oh, October through March. There is no reason to fear the root vegetable. Potatoes and other starchy veggies sometimes get a bad rap for being "high in sugar." The truth is, root veggies are jam-packed with healthy vitamins and minerals, and provide slowly digested carbohydrates to refuel your muscles, help you grow a baby or make breast milk (or just, you know, function) and feel energetic, without the blood sugar spike and crash of a processed carbohydrate like pasta, bread or french fries.
Sadly, yes, french fries belong in the "processed carbohydrate category" and should not be included when discussing "healthy root vegetable carbohydrate sources." Life is not fair.
That slow digestion is key to making root veggies figure-friendly! And, because they're filling, you won't be as likely to snack later in the evening.
So feel free to serve up your favourite ribs, steak, chicken and fish with a side of something fluffy & very nearly drinkable through a straw. Purees and mashes are the ultimate in comfort food, and you really can make them part of your regular rotation. Save the mashed white potatoes for the times when nothing else will do, like Thanksgiving dinner, and experiment with the world of root veggies. Try a yummy roasted garlic cauliflower mash with your steak or mix it up with this sweet and satisfying puree combining 3 nutrition powerhouses: cauliflower, carrots, & parsnip.
This puree also makes an excellent first food! Freeze your leftovers in an ice cube tray for your baby or toddler. Or eat them standing up in the kitchen the next morning while you wait for your coffee to brew. No judgement.
cauliflower, carrot + parsnip puree
based on a recipe from Nom Nom Paleo
1 small head cauliflower, chopped
3-4 medium parsnips, peeled & chopped
2-3 medium carrots, peeled & chopped
1/2 onion, peeled & chopped
4 cloves garlic, peeled & chopped
2 tbsp extra-virgin olive oil
1 cup no-sodium chicken broth (or water, if you must)
salt & pepper
1. Heat oil in large pot over medium heat (do not heat to smoking point). 2. Add garlic and onion; saute 1-2 minutes, stirring, until fragrant. 3. Add cauliflower, parsnips,carrots, and broth. 4. Cover and bring to a boil; reduce to fast simmer and cook 20-30 minutes until very soft and liquid reduced (keep an eye on the pot, stir frequently, & ensure liquid does not dry completely up). 5. Puree with immersion blender, adding slightly more broth if needed to smooth. 6. Season and enjoy!