Wednesday, November 7, 2012

"Fake" Mashed Sweet Potatoes

....or I guess you could just call it Cauliflower, Carrot, Sweet Potato, and Cottage Cheese Puree..  But that sounds too scary.

I was making steak for dinner and wanted to make an appropriate side dish... Potatoes!  But I don't like potatoes.  Really, I think they're nasty (unless in fried form, which isn't necessarily suited to dinner).  

So I thought... sweet potatoes!  But then I'm thinking, too many carbs.  Sooooo.... I'll mix in some veggies!  And that's what I did.  But, it wasn't quite what I was hoping for.  It just needed something... delicious and fatty.

Cheese or butter or something.  I compromised taste and healthiness and went with a blend of parmesan cheese and 1 % cottage cheese.  Perfect.  This may not taste quite like your usual mashed potatoes, but I promise, it's a delicious and hearty side to any meal.

What you need:

1 head of cauliflower, cut into bite-size pieces
Olive oil spray
Salt and pepper
1/2 of a large sweet potato (or maybe 1 small), cut into chunks (for me, 4 largish chunks)
1/2 of a large (and I mean LARGE) carrot, cut into large chunks
1 cup Silk coconut milk (or normal milk, maybe 1 %)
1/2 cup chicken broth
1 cup 1 % cottage cheese
1/2 cup shredded parmesan cheese
Pepper, garlic powder, and Season-All

Heat oven to 425 degrees Fahrenheit.  Boil potato and carrot in a SALTED pot of water until fork-tender (I really don't know how long this took... I was doing other things at the time and just let it happen).  Spread cauliflower over a lightly sprayed baking sheet and season with salt and pepper.  Bake until lightly browned and cooked through... about 30 minutes.

Place cooked potatoes, carrots, and cauliflower in a bowl.  Add milk, broth, cottage cheese, and parmesan cheese.  Puree with an immersion blender until (somewhat) smooth.  Add seasonings to taste.  Enjoy!

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