CAULIFLOWER, TURNIP + PARSNIP MASH

I am an advocate for cruciferous veggies playing a key role in your daily intake of nutrients. Their rich antioxidant content help keep cells healthy and well-functioning while their rich sulfur content helps the liver remove harmful toxins from the body. Mashed cauliflower is an excellent alternative to mashed potatoes by providing a myriad of nutritional compounds while remaining low-carb. The bone stock helps with gut integrity and the butter assists with nutrient absorption and blood sugar regulation. This recipe is flavor-full and delicious when served with simply prepared animal proteins, such as a pan-seared pork chop.

Ingredients:
1
head of cauliflower, chopped
1 turnip, chopped
1 parsnip, chopped
1 small yellow onion, chopped
2 cloves garlic, whole

4 tablespoons grass-fed butter
bone stock

ΒΌ teaspoon kelp
celtic sea salt + freshly ground black pepper, to taste
parsley, to garnish

Instructions:
Place cauliflower, turnip, parsnip, onion, and garlic in water on stovetop. Bring to boil, reduce heat to low simmer, and cover. Cook until veggies are tender, about 20-30 minutes. Another option would be to roast these veggies @ 375 for 30 minutes, coated in butter.

If boiling, remove, strain, and place into high speed mixer or food processor. I recommend preserving the stock made for a casserole so as to conserve and utilize all nutrients. 

Add butter, stock (just enough to cover veggies), kelp, and spices. Blend until smooth. Add stock as needed to reach desired consistency.

Transfer back to stovetop and heat on low to allow flavors to marry. Garnish with parsley and enjoy!