ok, I "souped up" the SB "Mashed Potatos
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ok, I "souped up" the SB "Mashed Potatos
| Wed, 01-19-2005 - 10:22pm |
We had The Mashed cauliflour tonight, quite frankly I didn't care for the original recipe, but DH wanted something that resembled a mashed potato, so I added some crushed garlic to the FF Half and Half, nuked it 30 seconds in the microwave and added it to the mashed veggies, along with 1/4c parmesan. Boy, did it change the taste and texture! It was really good. I made servings for eight so my measurements were ;
8 cups cauliflour, steamed to tender
2 ozs fat free Half and half,
4 cloves of garlic, crushed,
1/4 cup parmesan, and
2 tbls I can't believe its not butter.
pinch of Kosher Salt
I think it was all legal, and it really made enjoyable. All my kids ate it! Which was a miracle in itself! LOL!
Happy New Year!
May this be a blessed and successful one for you! ((hugs)) Karen

What is really great in it is ROASTED garlic! It really helps add a creamy texture/flavor. Also mine are always very dry/hard to puree so I add a little chicken broth as well, again adds more flavor! I roast about 5 heads of garlic each week and just keep them in the fridge to "squeeze" into veggies/soups/sauces/etc. (in my pre SBD days I'd just squeeze it straight on bread, yum!) I didn't really like the cauliflower without garlic either - too bland for my taste!
I've had strep throat this week and that was the only veggie thing I felt like because it was warm and soft - so I've done tons of different things with them to keep it from getting boring - fresh herbs (chives were my favorite), a little fat-free cheese, the roasted garlic, yogurt cheese or sour cream for some tang, can't remember what else. Basically anything I would do to mashed potatoes has seemed to work out fine!
MichaelAnn
spring06sig2
MichaelAnn, how long do you roast them and what temp?
Susan :)
Here's how I make roasted garlic:
Slice off top 1/3 of garlic head.
Yep, that's exactly how I do it, sometimes I add a little salt and pepper with the olive oil before I roast it. I usually do it for at 400 for probably 1-1.5 hours...I like mine really carmelized!
Then I just put them all in a tupperware in the fridge (still in the peel and squeeze as needed...but you could probably pre-squeeze them and just put the "pulp" in a container and spoon it out as you need it) I'm not sure exactly how long you can store them, I usually keep mine about 5-6 days and they seem fine.
MichaelAnn
spring06sig2