cauliflower yam purée

this recipe, with many other delicious treats for thanksgiving, appears in the parlato design studio seasonal eats recipe guide! pick up your copy today in the parlato design studio store, and follow the thanksgiving2011 tag for more recipes as they become available. enjoy & thanks for being awesome!

pink skinned, white flesh yams
pink skinned, white flesh yams

i was a bit torn about which root vegetables to work with for the seasonal eats guide. i love sweet potatoes and white potatoes, but i also love all the late-harvest squash, and having that plethora of carbs on the table seemed like overkill. what it came down to was, i wanted to incorporate as much as i could, but maybe not all in their own dishes. i sent the sweet potatoes to hang out with the pumpkin in a savory pie, which will be up next week, and then settled in to figure out an alternative to mashed potatoes that used some variation of cauliflower purée. when i realized i could use white yams, i thought this dish would be a vitamin and fiber rich cruciferous alternative to mashed white potatoes.

cauliflower yam puree
cauliflower yam puree

cauliflower yam purée

1 head cauliflower, cut into medium florets
1 white yam, cut in half lengthwise
4 oz feta cheese
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp dijon mustard
1⁄3 cup grated parmesan cheese
salt & pepper to taste

roast yam cut-side-down on an oiled baking sheet at 300º for 30 minutes. scrape the flesh from the skin and set aside. using a steamer pot, steam cauliflower 15 minutes. reserve steaming liquid when finished.

place the cauliflower florets and yam in a food processor or blender with .5 cup cooking liquid, feta, olive oil and white wine vinegar. process until smooth, adding cooking liquid as needed (this will take a some scraping and mixing between blends). transfer to a mixing bowl.

whisk in the dijon, parmesan cheese, and salt & pepper to taste. transfer to a serving bowl and dust with finishing salt and ground pepper.


variations

make it vegan
substitute the feta for 1/4 cup vegenaise and 1/2 cup soy milk
omit the parmesan, adjust salt to taste

alternate ingredients
substitute some of the yam or cauliflower, or simply add to them [cube and steam until soft]:
– celeriac / celery root
– white potatoes
– turnips
– parsnips
substitute feta cheese for goat cheese
substitute parmesan for any hard, salty cheese
– asiago
– romano
– hard jack cheese [an early american homestead version of parmesan]

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