Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Serving Size: ½ cup; Makes about 10 servings

1 Slice on the Slice Plan.

Ingredients

½ lb yucca, peeled and diced

1 lb turnips, white, peeled and diced

1 lb parsnips, peeled and diced

1 lb cauliflower florets, chopped into small pieces

4 cloves garlic, peeled

1 TB rosemary, minced

1 TB thyme, minced

½ cup sour cream

5 oz butter

2 tsp kosher salt

1 tsp black pepper

Directions

Fill a large pot with water. Add yucca, turnips, and parsnips and bring to boil. Continue boiling 15 minutes or until vegetables are firm yet tender. Add cauliflower and continue cooking until yucca, turnips, or parsnips are fork tender. Drain.

In batches, add cooked mixture to food mill, adding garlic in each batch to pulverize into dish. Mix in light cream and butter; season with salt and pepper. Whisk until completely combined.

Turn-Out & Storage

Serve hot alongside braised meat or roasted seitan. This recipe is a great way to pack nutrition into a popular dish!

This recipe can be stored under refrigeration for up to 3 days.