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.