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Say 'pota-no' with these roasted garlic mashed faux-tatoes!

Updated: Feb 25


A great alternative to those high glycemic comfort foods!


If you haven't tried cauliflower mashed faux-tatoes, you really are doing yourself a disservice. You've probably seen these on websites, or in diet books. They really are fantastic! Give them a shot and let us know what you think! Thanks to experiencelife.com for the great recipe - this is one of Dr. Jesse's favorites. Dr. Jesse recommends pairing these with a grass-fed steak off the grill (medium rare, let the juices flow into those faux-tatoes)!


MAKES FOUR SERVINGS PREP TIME: 15 TO 20 MINUTES COOK TIME: 25 MINUTES

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INGREDIENTS

4 fennel bulbs, stalks and leaves removed

2 cloves garlic

2 tbs. extra-virgin olive oil

¾ tsp. sea salt, divided

¼ tsp. freshly cracked black pepper, divided

3 celeriac, peeled and cubed (about 4 cups)

3 tbs. ghee

½ cup unsweetened almond milk


DIRECTIONS

Preheat the oven to 425 degrees F.

Cut the fennel into quarters and place it in an oven-safe dish with the garlic. Drizzle olive oil over it and sprinkle with ¼ teaspoon of the salt and 1/8 teaspoon of pepper. Cover and place in the oven and roast for 25 minutes.

In a large stockpot of water, boil the celeriac until soft, about 12 minutes. Drain and add to a food processor.

Add the roasted garlic and fennel mixture, ghee, almond milk, ½ teaspoon salt, and remaining pepper to the food processor and process until smooth.

Serve warm.


Enjoy and let us know what you think!!!


Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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