Hi, all. I have just (accidentally) discovered the most amazing mashed potato substitute: mashed turnip! Take a turnip (not the yellow kind, rutabaga, which is higher in carbs and stronger tasting, but the white/purple kind). Peel it, cube it, steam it, mash it, mix in a dollop of mayo, some grated Parmesan, and some salt/pepper. Yum! and only 4.4 carbs/cup. The turnips are good raw too, crunchy!

Rachel

i've been making mashed potatoes out of cauliflower. i was wondering what turnips would be like. i really like turnips, but i'm not too crazy about rutabagas. i'm glad you posted this idea. i will definitely try it.

Try it with daikon radish too. I'm on the edge of Chinatown which is daikon central so I use a lot of it. Daikon is quite inexpensive too. It is great roasted with garlic and herbs.

Karen

Hi, Karen. Unfortunately I live near Stanley Park, where the shopping is 'ho hum' Central. Most of the denizens wouldn't know what a daikon was if it came up and bit them. "Oh! That vegetable bit me! . . . must be a daikon, then." Scuze me, I'm wandering . . . However, I shall look harder. 1000+ sushi restaurants must get their ingredients SOMEWHERE.

Rachel

I tried a recipe I found for faux mash. It was made with cauliflower, then put in a ramekin baked then topped with bacon bits and cheese then broiled.Top with a dobble of sour cream and a few green onions. It was so yummy.

We have found that turnips made great 'french fries" too!

I have been using mashed turnips as a substitute for potatoes since I began this WOE (my Mom used to add turnips to potatoes and mashed them together to provide a unique taste when we were children, thus I acquried a love for mashed turnips ..they are great mashed with sour cream...and Rachel, you are absolutely correct that yellow rutabagas are higher in carbs than the purple turnips...everyone take note of this.. what may seem like a turnip to most may be in actuality a rutabaga...

Bonnie

Here's now I make mine:


Turnip pieces - enough for 8 servings
1/2 tsp. ground nutmeg
1 tsp. black pepper
1/4 tsp. salt
1/4 cup grated Parmesan cheese
Vegetable Oil Spray or Olive Oil Spray
Lime Juice

Peel the turnips and cut into french fry type pieces.

Combine turnip sticks with the nutmeg, pepper, salt and Parmesan cheese in a large ziploc bag. Seal the bag and shake well to coat the turnip sticks.

Spray baking sheet(s) with the vegetable oil spray. Spread the turnips in a single layer on the sheets and spray again.

Bake in oven at 425 for 15 minutes. Turn the fries over and continue baking for 15 more minutes, or until the fries are tender and golden in colour. Serve hot with a sprinkle of lime juice.

I have heard of people soaking the turnip in a cream and water (before shaking the pieces with the dry ingredients) mixture to take away the bite from the turnip. I don't do this though as I like the flavour of turnip without doing this. This is also something I made long before this WOL, just for a change from mashed turnip.

Makes 8 servings. Approximately 4.5 carbs per serving (depending on the type of turnip used of course).

I'm looking for the recipe for mashed potatoes made from cauliflower and can't find it!! Could someone please direct me to it or reply with the recipe?

Any help is appreciated.

Irish

Hope this helps:

http://forum.lowcarber.org/showthre...&threadid=21997

2 10oz pkgs frozen cauliflower or 3/4 head of fresh
1 teaspoon chichen boullion granules (1 cube)
1/4 teaspoon white pepper
1 teaspoon minced onion flakes
2 tablespoons butter
2 tablespoons heavy cream.

Preheat oven to 375.F
Cook cauliflower until VERY tender.
DRAIN WELL.
In food processor mix cauliflower, boullion, pepper, onion flakes and butter. Process until smooth. Add cream slowly.(Do not add to much or it will be runny.)
Spray baking dish, pour in mixture. Add pats of butter on top and sprinkle with paprika if desired.
Bake 15-20 minutes. serves 4-5 / 5-7 carbs per serving.

Variation;
1 batch potatoes
1/2 cup sour cream
6-8 slices bacon, fried crispy and crumbled
2 green onions, chopped fine
shredded cheddar

spray 6 ramekins
fill cups with potatoes, add bacon bits, cheese and pat of butter.
Broil until golden. Sprinkle with onions and add dobble of sour cream on top. Serve. 7 carbs per serving.

Thank you, Shelley and Sharon!

Irish

Had a great dinner last night. Rare sirloin tip roast. My friend Kath suggested a variation on the faux mash. Usual recipe, nuked cauli, whizzed with butter, cream, goat cheese, s & p. She suggested beating in an egg and then baking. Turned out great. Put it into a pie plate so it would heat more evenly, and baked at 400 for a few minutes. The top browned and the puree dried out a bit to an excellent, firm mash potato texture and puffed a little. I'm getting a bit bored with goat cheese (never thought I'd ever say that) and plan to try recipe with cream cheese and sprinkle of ground almonds on top to get a more buttery, mild flavour.

Tried that last night, but they were all limp. Tasted good, but poor texture. Is it because i used daikon rather than turnip? What is the texture of turnip fries?

I think it's better to use daikon in place of roast or fried potatoes. French fries will always be disappointing because they will never get crisp.

Karen