I don’t talk about it much here, but I’m pre-diabetic. If I’m not careful about what I eat in regards to sugar and carbohydrates and don’t exercise (which, if the truth be told, is my biggest problem), my fasting blood sugar, which I check every morning, will begin to creep up just enough to make me uncomfortable. Stress will also play havoc with your blood sugar, and there’s been more of that in my life than I care to admit lately; needless to say I’ve been more than a little concerned.
So I’ve been doing a little experimentation and seeing just what drives my fasting numbers up and what keeps them nice and stable. Alcohol, of course, is not good, so I’ve been avoiding it lately. Sweet potatoes and winter squash are okay in very moderate quantities as long as I exercise; rice will make my fasting readings go up, naturally, but not as much as you’d think, which kind of surprises me. The biggest culprit, though? The thing that just shoots my blood sugar through the roof? White potatoes.
We don’t eat a lot of white potatoes to begin with, but I guess I’m just going to have to avoid them all together for the time being. It’s not really any kind of a hardship, but I feel I should let you know that my recipes are going to be more on the lower carbohydrate end of the spectrum and there will be no recipes using white potatoes or potato flour any time in the foreseeable future.
Which brings me to this recipe. Mashed or pureed cauliflower has been a mashed potato substitute for pretty much forever in low-carb and paleo circles, and for good reason. It fills that “comfort food” void many people experience when they cut potatoes out of their diet either by choice or necessity, and while mashed cauliflower will never taste like mashed potatoes, that doesn’t mean it’s not delicious, because it is.
We’d also taken a trip out to the local farmer’s market only January market last week; we showed up later than we normally do and there was very little left – we walked away with just some shallots and celery root, which is almost unheard of for us. I’ve never cooked with celery root before, but I’ve certainly eaten it, mostly pureéd – so in with the cauliflower it went. With lots of garlic.
Absolutely delicious – the garlic was a nice counterbalance to the mild sweetness of the celery root, and they both offset the strong cabbage-y flavor of the cauliflower quite well. All in all, a lovely, homey, comforting, easy and delicious side dish.
- 1 large head cauliflower, trimmed and broken into florets
- 1 large celery root, peeled and cubed (about 1 pound)
- 4 large cloves garlic, peeled
- 2 tablespoons ghee or clarified butter
- salt and pepper, to taste
- Place the cauliflower, celery root and garlic in a large stockpot and add enough water to cover.
- Bring to a boil and cook until the vegetables are fork tender; drain well.
- Puree in a food processor with the ghee until smooth; season to taste with salt and pepper and serve.
- Nutrition (per serving): 93 calories, 4.4g total fat, 10.2mg cholesterol, 105.9mg sodium, 529mg potassium, 12.5g carbohydrates, 3.4g fiber, 3.1g sugar, 3.2g protein