brussels sprouts

I recently discovered the wonderfulness of “mock” mashed potatoes, made with cauliflower, which I previously posted. While they were amazing, I thought they could be a little heartier and drier. So, the research and testing began. Many people use celery root in place of the cauliflower. Tried that….didn’t really care for it. That led to the concoction below – which combines celery root and cauliflower! It is my new personal favorite.

Mock Mashed Potatoes, Round 2

1 large head of cauliflower, rinsed and separated into small florets

1 large celery root (Celeriac), washed, peeled and cut into small cubes

16 ounces of chicken broth

4-5 cloves of garlic, peeled

1/4 cup shredded parmesan cheese

2 Tablespoons of butter or low fat sour cream, or both

salt and pepper

Place the celery root, cauliflower and garlic in a medium sauce pot. Add the chicken stock. Bring to a simmer and cook until soft, about 12-15 minutes. Drain well in a colander. Put back into the sauce pan and return to the stove on a very low simmer, for about 5 minutes, to remove as much of the residual liquid as possible. Meanwhile, line a baking pan with a few layers of paper towel. Spread the veggies on the paper towel to continue the drying process.

When you feel they are as dry as possible, return the veggies to the pan, add the additional ingredients and mash, with a potato masher, stick blender or electric mixer. Keep warm over very low heat until ready to serve.

For the Roast Pork with Oven Roasted Vegetables

1 Boneless Pork Roast

1 large fennel bulb, halved and sliced

2 carrots, peeled, sliced on the diagonal into 2-3″ pieces

1 large onion, halved and sliced

6-8 garlic cloves, sliced

12 – 14 Brussels Sprouts, halved (Or any other vegetable you prefer)

1/2 cup dry white wine

Herbs de Provence

Salt and Pepper

1 Package of Brown Gravy Mix, your choice (Yes, sometimes I use these things!)

Place all the vegetables, except the Brussels sprouts in the bottom of a roasting pan. Season with salt and pepper. Place the pork roast on top of the vegetables. Season the roast with the Herbs de Provence, Salt and Pepper. Pour the white wine over the vegetables.

Roast in a 325′ oven until the internal temperature of the roast is 160′. Set the roast on a cutting board and cover with foil to keep warm. Put the Brussels sprouts in the roasting pan, and return to the oven for another 20 minutes.

Make the gravy while the veggies are roasting. Taste all for seasoning. Slice the roast. Serve with the “mock” mashed potatoes, gravy and roasted veggies.

I am a big fan of cutting carbs to lose a few pounds. I have looked at the “Mock” mashed potato recipes every time I have dieted, and thought “eeeewwww”. I finally got around to giving them a try and I am thrilled to admit I was wrong about them. This is an absolutely delicious, low carb way to satisfy that, all too frequent, diet craving for something rich and creamy and comforting! We served them along side one of our all time favorites: Curried Flank Steak with Mushrooms and roasted Brussels sprouts.

Curried Flank Steak, inspired by The Seattle Classic Cookbook, Junior League of Seattle, 1983

For the Flank Steak

1 large flank steak, or flat iron steak (2 pounds or so)

6 tablespoons of soft butter

3 tablespoons of Dijon style mustard

1 tablespoon curry powder, I like Madras style

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon coarse ground pepper

1/2 -3/4 cup dry sherry

1 cup sour cream

1 pound sliced mushrooms

2 tablespoons butter

2 tablespoons chopped fresh parsley for garnish

Make a paste of the soft butter, Dijon, curry powder, Worcestershire, salt and pepper. Lay the flank steak in a large glass container. Spread each side with the paste, and season with salt and pepper. Pour the sherry over the steak. cover with plastic wrap and marinate at least 4 hours in the refrigerator. turn the meat at least once. Let come to room temperature for 1 hour prior to preparing the steak.

Slice and sauté the mushrooms in the 2 tablespoons of butter. Add a little sherry if more liquid is needed. Set aside. Preheat the oven to broil. Broil the meat 5 – 6 minutes per side on an oven proof broiler pan, until medium rare. Remove the meat to a cutting board. Cover with foil to keep warm. Scrape the drippings from the broiler pan into the mushrooms. Sauté until the liquid has reduced a bit. Reduce the heat and add the sour cream. Slice the steak with a very sharp knife, diagonally against the grain. Serve three to four slices per serving. Top with the mushroom sauce and garnish with parsley.

“Mock” Mashed Potatoes, inspired by The South Beach Diet Super Charged Cookbook

For the Mock” Mashed Potatoes

1 large head cauliflower, broken into small florets

14 ounces chicken stock

2 tablespoon cream cheese, softened

1/4 cup grated cheese, I used low fat white and yellow cheddar

2 cloves minced garlic

3 tablespoons unsalted butter

freshly ground salt and pepper

chives or green onions, sliced for garnish

Place the cauliflower in a stock pot pour in the chicken stock and cover with lid. Bring to a boil, reduce heat and simmer about 15 minutes until tender. Drain liquid. Return pan to stove to ensure all liquid has evaporated, about 2-3 minutes. (You may want to drain on paper towels to ensure all liquid is removed.) Mash the cauliflower with a hand mixer or immersion blender. Add the remaining ingredients and mash again. Adjust for seasoning. Keep warm over very low heat until ready to serve.

Low-Carb “Mock” Mashed Potatoes II and Savory Roast Pork

Curried Flank Steak with Mushrooms and Low-Carb “Mock” Mashed Potatoes