There are two fantastic recipes to add to your holiday table. You will be in shock when you taste the cauliflower mashed potatoes. I am a huge mashed potato fan but this really hit the post. I also love Brussels sprouts but I know that may make me a bit strange. These recipes are from my favorite source of yummy weight loss recipes: Mayo Clinic.
Cauliflower “mashed” potatoes
Ingredients
1 head cauliflower
1 clove garlic
1 leek, white only, split in 4 pieces
1 tablespoon soft-tub margarine, nonhydrogenated
Pepper to taste
Directions
Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.
Brussels Sprouts with Shallots and Lemon
Ingredients
3 teaspoons extra-virgin olive oil
3 shallots, thinly sliced
1/4 teaspoon plus 1/8 teaspoon salt
1 pound brussels sprouts, trimmed and cut into quarters
1/2 cup vegetable stock or broth
1/4 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Directions
In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside.
In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, the 1/4 teaspoon salt, and the pepper. Serve immediately.