Tuesday, November 15, 2011

What's for Thanksgiving?

Like many Foodies out there, over the course of this week I am going to share with you some of the recipes I will be using for my Thanksgiving Feast this year. I've found some cleaned up recipes to make so they still fit in with how we eat (mostly. But it's the holidays, we can break the plan. :) )

The recipes I share are mostly just going to be sides because, well, I figure everyone has the way they do their turkey. If it's not broken, don't fix it! That said, I'm on a quest to find a Turkey breast that will be suitable for Brad and I to consume. We don't like dark meat, plus a whole Turkey seems like a lot of food for two people! I'm having a very hard time finding a turkey breast that isn't injected with saline and other crap. I will succeed, though. But I might have to break down and buy a very small turkey and just find someone to take the dark meat off of our hands.

Anyway, so today I am going to tell you (because I don't have any pictures of my own) how I am going to do our potatoes this year. I call them: Not Your Momma's Mashed Potatoes. I adapted them from Terry Walter's Clean Start cook book. I adjusted the proportions a little because in my test run they weren't quite to our liking. Potatoes have gotten a bad rep recently, but they're really not bad for you. They are a starch, but unless you kill them with tons of fat or naughty add-ons (bacon), they're actually a good thing to consume!

Full Disclosure: Not my photo. :)


Not Your Momma's Mashed Potatoes:

-2 medium baking potatoes
- 1 large parsnip (or 2 medium ones or 3 extremely small ones. :) )
-Olive Oil
-skim milk

Peel and cut up the potatoes and parsnip into small pieces. Place in a pot and bring to a boil. Turn down and simmer until the potatoes and parsnips are mashable. Drain the water off and put the potatoes and parsnips into a bowl (or kitchen aid mixer bowl so you don't have to had mash them). Add 1 tablespoon olive oil and 1 tbsp  skim milk. Mash up! If you don't like the consistency, add milk a little bit at a time until desired consistency is achieved.Trust me on the tablespoon at a time thing, I have consumed lots of runny mashed potatoes because I am impatient and didn't measure! SO RESIST THE TEMPTATION TO JUST DUMP THE MILK IN!

This is for two people, and we'll have a little left over. I just really don't like left over potatoes because they get all weird, but if you want more or are feeding more people, simply maintain the ratio of potatoes to parsnips. The parsnips have a sweet taste to them, and last time I made them I used two parsnips (but they were gigantic) and was not happy with how they tasted. Ideally, you shouldn't really be able to tell that the parsnip is in there, but it will still up the nutritional value of mashed potatoes. We don't eat gravy, so that's not a worry for us... but if you must do the gravy thing, please do it sparingly!

And because I had no idea what a parsnip looked like prior to my googling, here is what you're looking for in the grocery store:
not my photo either. :) But don't they look like giant white carrots?

2 comments:

Elenawen said...

When I went on the South Beach Diet, they had a mashed potato substitute that actually was pretty good: mashed cauliflower! However, I'm not on that diet anymore (though I recommend it and still eat recipes from it) and I love mashed potatoes...so we're sticking to regular mashed potatoes this time around! I wouldn't be opposed to sticking a parsnip in it though!

Jessica said...

Haha I bought parsnips for the first time a few months ago and totally had to google what they looked like before. :)