Mashed Fotatoes (S)
Mashed Fotatoes are the perfect side dish at any Holiday feast. If you do these the right way, you can barely tell the difference between this dish and real mashed potatoes. The secret is the food processor.
Servings: 6 to 8 large servings
– 3 (16 oz) bags frozen cauliflower (or, 6 to 8 cups fresh)
– 3 Tbsp butter
– 3 Tbsp Parmesan cheese (finely grated, optional)
– 3 Tbsp heavy cream
– 3/4 tsp mineral salt
– 1/4 tsp black pepper
– 1/2 to 3/4 tsp garlic powder (optional)
– bacon pieces (optional)
– green onions (diced, optional)
1. Steam 3 bags of frozen cauliflower (or 6-8 cups fresh) until tender.
2. Transfer the cauliflower to a colander and push out the excess water.
3. Place tender florets in food processor and add butter, optional Parmesan cheese, heavy cream, salt, black pepper, and optional garlic powder.
4. Process to a smooth puree. (You may need to stop the processor to scrape down the sides every now and then.)
5. Scoop out and serve topped with the bacon pieces and green onions, if desired.
The Mashed Fotatoes recipe and other delicious THM recipes can be found at www.TrimHealthyMembership.com
Basic Gravy (FP)
Who doesn’t enjoy gravy over their Mashed Fotatoes? This gravy will be extra delicious when using stock or meat juice, but can just as easily be made using water.
– 3 cups chicken broth or water (or, beef juice from your pot roast)
– onion powder
– mineral salt
– black pepper
– cayenne pepper
– 1 or 2 Tbsp nutritional yeast (optional)
– Braggís Liquid Aminos
– 3/4 to 1 & 1/2 tsp THM Glucomannan (or xanthan gum)
1. Pour 1 cup of either chicken broth, beef juice, or water into saucepan.
2. On medium heat add generous shakes of onion powder, sea salt, black pepper, red pepper, 1 to 2 Tbsp nutritional yeast, and generous squirts of Bragg Liquid Aminos.
3. Add another 1 to 2 cups water or chicken broth.
4. Once gravy liquid is hot, shake in glucomannan or xanthan gum from empty salt shaker (or a combination of both) and stir like crazy with a whisk.
5. Keep shaking and stirring until gravy starts to thicken. Do not let blobs form. If this happens, it would be better to add the glucomannan or xanthan to a separate 1/2 cup of water to dissolve in first then add to the hot gravy.
6. Simmer gravy for several minutes, stirring every so often. Taste for final seasoning adjustments.
If you don’t have stock or meat juice for this gravy, and you are using water for liquid, adding nutritional yeast is a must. It is not as necessary to add it when using stock, but it makes the gravy extra delicious. It usually takes between 3/4 to 1 & 1/2 tsp of glucomannan to thicken 3 to 4 cups of liquid to a gravy consistency.
NSI (if using xanthan instead of gluccie and omitting the nutritional yeast)
The Basic Gravy recipe and other delicious THM recipes can be found at www.TrimHealthyMembership.com