Paleo Recipes – Cavegirl Cuisine

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Triple Mash Fauxtatoes

Triple Mash Fauxtatoes

These Triple Mash Fauxtatoes combine cauliflower, parsnips, and sweet potatoes for a triple threat!

A variation on this savory version:  Omit the garlic and add 1 tablespoon of raw honey and 1 tablespoon cinnamon (Vietnamese Cinnamon is by far my favorite ~ it has a real richness of flavor).  This variation is great side with a ham or turkey meal. For a little extra zing, add a tablespoon of pesto!

Triple Mash Fauxtatoes

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Ingredients

  • • 1 parsnip, peeled and diced
  • • 1 head of cauliflower, chopped
  • • 1 large sweet potato, peeled and diced
  • • 3-4 cloves of garlic, each one quartered
  • • 2 tablespoons organic, unsalted butter
  • • 1/4 cup unsweetened almond milk or canned coconut milk
  • • 1 teaspoon sea salt
  • • 1/2 teaspoon ground black pepper
  • • 4 slices bacon
  • • 1 tablespoon chopped chives

Directions

  1. Place the chopped parsnips, sweet potato, cauliflower and garlic in a lidded heavy pot (I use my Dutch Oven) on medium-high heat.  Pour in a cup of water and season liberally with salt. Cover and let cook until fork tender (approximately 30 minutes).  Strain.
  2. While the veggies are boiling, cook bacon and set aside.  Using an immersion blender (or mixer or stand blender), add butter, milk, salt and pepper to taste. Crumble three pieces of bacon and add to the mixture (reserve one piece for garnish).  Combine and transfer to a serving dish. Taste. Add additional seasoning if necessary.
  3. Garnish with remaining bacon and chives.
  4. Enjoy!

Ingredients

  • 1 parsnip, peeled and diced
  • 1 head of cauliflower, chopped
  • 1 large sweet potato, peeled and diced
  • 3-4 cloves of garlic, each one quartered
  • 2 tablespoons organic, unsalted butter
  • 1/4 cup unsweetened almond milk or canned coconut milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 4 slices bacon
  • 1 tablespoon chopped chives

Directions

  1. Place the chopped parsnips, sweet potato, cauliflower and garlic in a lidded heavy pot (I use my Dutch Oven) on medium-high heat.  Pour in a cup of water and season liberally with salt. Cover and let cook until fork tender (approximately 30 minutes).  Strain.
  2. While the veggies are boiling, cook bacon and set aside.  Using an immersion blender (or mixer or stand blender), add butter, milk, salt and pepper to taste. Crumble three pieces of bacon and add to the mixture (reserve one piece for garnish).  Combine and transfer to a serving dish. Taste. Add additional seasoning if necessary.
  3. Garnish with remaining bacon and chives.
  4. Enjoy!
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