Making Garlic Parmesan Veggie Mash
Here is a delicious alternative to traditional mashed potatoes. It's an excellent way to use up leftover veggies and sneak added nutrition into a meal.
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This is an excellent way to use up veggies, including things like the stalks and stem bits of broccoli. Once they get mashed up and dressed up, no one will know they were in there; they'll all be focused on how yummy it is! Not to mention, this is packed full of nutrients.
I used one large cleaned stem of broccoli here but I often use cauliflower stems too. Some other things I like to use for this: sweet potatoes, yams, pumpkins, and parsnips.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 cup potatoes, chopped
- 1 cup carrots, chopped
- 1 large broccoli stalk/stems
- 1 Tbsp heavy cream
- 1 Tbsp butter
- 2 tsp minced garlic
- 2 Tbsp Parmesan cheese
- salt and pepper to taste
- To prep the broccoli stalk, remove thin strips from the outer layer as it's a bit rough to mash. Cut off the bottom end.
- Chop the stalk into small cubes.
- Place potatoes, carrots, and broccoli bits in a pot and cover with water. Bring to a boil.
- Boil for about 20 minutes. Poke the pieces with a fork to make sure they slide in easily. If they do, remove from heat and strain well.
- Add cream, butter, and garlic. Mash everything very well with a fork or a masher. Sometimes I'll use a hand emersion blender for half of it, just to break up the big bits, then finish the rest by hand.
- Add Parmesan cheese, then add salt and pepper to taste. Sometimes Parmesans can be a bit salty, so try it without salt first. Stir well, then serve with a sprinkling of Parmesan on top for presentation.
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