I am a big fan of cutting carbs to lose a few pounds. I have looked at the “Mock” mashed potato recipes every time I have dieted, and thought “eeeewwww”. I finally got around to giving them a try and I am thrilled to admit I was wrong about them. This is an absolutely delicious, low carb way to satisfy that, all too frequent, diet craving for something rich and creamy and comforting! We served them along side one of our all time favorites: Curried Flank Steak with Mushrooms and roasted Brussels sprouts.
Curried Flank Steak, inspired by The Seattle Classic Cookbook, Junior League of Seattle, 1983
For the Flank Steak
1 large flank steak, or flat iron steak (2 pounds or so)
6 tablespoons of soft butter
3 tablespoons of Dijon style mustard
1 tablespoon curry powder, I like Madras style
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1/2 -3/4 cup dry sherry
1 cup sour cream
1 pound sliced mushrooms
2 tablespoons butter
2 tablespoons chopped fresh parsley for garnish
Make a paste of the soft butter, Dijon, curry powder, Worcestershire, salt and pepper. Lay the flank steak in a large glass container. Spread each side with the paste, and season with salt and pepper. Pour the sherry over the steak. cover with plastic wrap and marinate at least 4 hours in the refrigerator. turn the meat at least once. Let come to room temperature for 1 hour prior to preparing the steak.
Slice and sauté the mushrooms in the 2 tablespoons of butter. Add a little sherry if more liquid is needed. Set aside. Preheat the oven to broil. Broil the meat 5 – 6 minutes per side on an oven proof broiler pan, until medium rare. Remove the meat to a cutting board. Cover with foil to keep warm. Scrape the drippings from the broiler pan into the mushrooms. Sauté until the liquid has reduced a bit. Reduce the heat and add the sour cream. Slice the steak with a very sharp knife, diagonally against the grain. Serve three to four slices per serving. Top with the mushroom sauce and garnish with parsley.
“Mock” Mashed Potatoes, inspired by The South Beach Diet Super Charged Cookbook
For the Mock” Mashed Potatoes
1 large head cauliflower, broken into small florets
14 ounces chicken stock
2 tablespoon cream cheese, softened
1/4 cup grated cheese, I used low fat white and yellow cheddar
2 cloves minced garlic
3 tablespoons unsalted butter
freshly ground salt and pepper
chives or green onions, sliced for garnish
Place the cauliflower in a stock pot pour in the chicken stock and cover with lid. Bring to a boil, reduce heat and simmer about 15 minutes until tender. Drain liquid. Return pan to stove to ensure all liquid has evaporated, about 2-3 minutes. (You may want to drain on paper towels to ensure all liquid is removed.) Mash the cauliflower with a hand mixer or immersion blender. Add the remaining ingredients and mash again. Adjust for seasoning. Keep warm over very low heat until ready to serve.