Creamy Cauliflower, Fennel and Rosemary Puree

I've always been more than a little suspicious of the "Low-Carb" recipes that imitate mashed potatoes. Mostly, I've found them lacking in flavor and mouthfeel, watery and just not good. Lets face it, mashed potatoes are good. So, I say - go for the mashers when you are serving your turkey and dressing.

Or not! Once you've tried this recipe, full of flavor and with a substantial texture from the fennel, you may reconsider. Or, add it to the table. Sous Chef Lea and I created this recipe on the fly - wanting to make a side dish that packed lots of flavor, more fiber and fewer calories.

See if you don't agree that this Golden Fennel Puree is Turkey worthy, too!

Golden Fennel Puree with Rosemary

3 Large Fennel Bulbs, cut into ½” pieces

1 Large Yellow Onion, chopped

2 TB Olive Oil

1 Tsp Sea Salt

½ Tsp Freshly Cracked Black Pepper

1 LB Parsnips, Peeled in 1” Chunks

1 Large Head Cauliflower (or 3 bags Florets)

1 Large Clove Garlic, peeled

2 TB Unsalted Butter

¼ Cup Skim Milk

1 TB Freshly Chopped Rosemary

Salt and Pepper to Taste

Step One

Preheat the oven to 400F

Step Two

On a half sheet pan lined with aluminum foil or parchment and sprayed with nonstick spray, toss the Fennel, Onion and Salt and Pepper with the 2 TB Olive Oil. Roast for 45 – 60 minutes or until the fennel and onions are tender.

Step Two

While the fennel is roasting, cook the parsnips, cauliflower florets and garlic in boiling salted water until tender – about 20 minutes. Using the immersion blender, puree. Then add the fennel mixture and puree again

Step Three

Melt the butter with the skim milk and rosemary over medium low heat. Add to the fennel mixture and stir. Taste for salt and pepper.