So the way I make this dish teeters on the line between a mash and a coulis, so i'm not super sure what to call it! This is a great alternatives to those old and tired mashed potatoes - tons of flavor and a texture to die for!! Give it a try next time your spuds just aren't doing it for you like they used to. ALSO, cauliflower has WAY more nutritional benefits than potatoes do ::wink wink::
Cauliflower Coulis
1 head Cauliflower, de-stemmed and chopped into very small pieces
1 Onion, small dice
2 Cloves Garlic, minced
2 C Water
1 C Veggie Stock
1/2 C Greek Yogurt (0% fat)
Pinch (seriously, a tiny bit) Salt
Boil water and stock on stove, add all ingredients except for greek yogurt. Cook over medium for 20-25 minutes, until very VERY soft. Remove from heat, blend with emersion blender (or in small batches in regular blender) with yogurt until super smooothy smooth :-)
Options:
Garnish with a little crumbled pancetta
If you want it more like a coulis, add a little skim milk and serve underneath a filet mignon or other red meat.
Welcome to my blog! I just wanted to share some of my recipes with anyone who is interested! Bear with me, as I am one of those people who throws "a little bit of this and a pinch of that," so actually turning what I do in the kitchen into something with measurements is sometimes hard for me, but I do my best! Feel free to switch up ingredients, go a little heavy on something or a little light - Just really make it your own! Hope you enjoy!
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Monday, March 26, 2012
Beet and Jicama Salad
This fresh little salad has some great crunch to it and sharp fresh flavors with a punch of heat that will wake your palate up!! Beets are one of my favorite veggies, yet they're so underutilized! Here's a chance to try them out!!
Beet and Jicama Salad
2 Beets, peeled and sliced into thin strips
3 Carrots, peeled and sliced into thin strips
1 Jicama, peeled and sliced into thin strips
2 Jalepenos, one seeded, ribs removed, one whole, minced
Juice and Zest of 2 Limes
1/2 Cilantro, chopped
1/2 C Parsley, chopped
Healthy pinch of Salt and Fresh Cracked Black Pepper
1 T Olive Oil
Cut beets, carrots and jicama into thin strips (I use a mandolin with the matchstick blade - makes it SUPER quick and easy) and combine in large bowl. Add all remaining ingredients and toss to combine. Adjust Salt and Pepper as needed. QUICK, EASY, HEALTHY!
Note: Beets have CRAZY amounts of red pigment in them - The juice is what used to make Red Velvet cake SO RED! Best way to get it off your counters/cutting boards/utensils - Clorox Cleanup - Gone in an instant!! Your clothes however, will be harder to remove it from - Let's just put on an apron haha...
Beet and Jicama Salad
2 Beets, peeled and sliced into thin strips
3 Carrots, peeled and sliced into thin strips
1 Jicama, peeled and sliced into thin strips
2 Jalepenos, one seeded, ribs removed, one whole, minced
Juice and Zest of 2 Limes
1/2 Cilantro, chopped
1/2 C Parsley, chopped
Healthy pinch of Salt and Fresh Cracked Black Pepper
1 T Olive Oil
Cut beets, carrots and jicama into thin strips (I use a mandolin with the matchstick blade - makes it SUPER quick and easy) and combine in large bowl. Add all remaining ingredients and toss to combine. Adjust Salt and Pepper as needed. QUICK, EASY, HEALTHY!
Note: Beets have CRAZY amounts of red pigment in them - The juice is what used to make Red Velvet cake SO RED! Best way to get it off your counters/cutting boards/utensils - Clorox Cleanup - Gone in an instant!! Your clothes however, will be harder to remove it from - Let's just put on an apron haha...
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