What would you like to know?
Share this Story

Better than mashed potatoes: Low carb vegetable side-dishes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Low carb sides

Looking for lower carb side-dishes but love the texture of mashed potatoes? Then give these mashed vegetable alternatives a try. Not only do they deliver the same mashed potato comfort-food feel, they also rate higher in vitamins, minerals and other nutrients. Best yet, your kids will dig right in.

Root Vegetable Mash

Lower-carb Vegetable Side-dish Recipes


Root Vegetable Mash

Makes 4 servings

Ingredients:
1 cup vegetable broth
1 small rutabaga, peeled and diced
2 small carrots, diced
1 small red potato, diced
About 1 cup finely chopped cabbage
Salt and pepper
Butter

Directions:
1. Pour broth into a large pot over medium heat. Add the rutabaga, carrots, potato and cabbage. Cover with a lid and simmer for 20 minutes or until fork tender, stirring occasionally. Add more broth or water, if necessary.

2. When finished cooking, drain vegetables in a colander and transfer to a large bowl. Using a potato masher or electric hand mixer, mash vegetables and butter until desired consistency. Add more butter, if desired, and season with salt and pepper. Serve warm.

Whipped Cauliflower and Peas

Makes 4 servings

Ingredients:
2 tablespoons olive oil
1 bunch green onions, chopped
1 teaspoon chopped fresh mint
1/2 pound very tender steamed cauliflower
1/2 pound frozen green peas, thawed
2 tablespoons butter
1/4 teaspoon sea salt
Ground black pepper to taste

Directions:
Heat oil in a large skillet over medium heat. Add onion, mint, cauliflower and peas and cook, covered for 3 to 4 minutes. Transfer to a food processor and process until whipped and smooth. Top with butter and sprinkle with salt and pepper. Serve warm.

Squash Puree

Makes 4 servings

Ingredients:
1 large acorn or small butternut squash
1/2 cup orange juice
1 tablespoon grated orange zest
1 tablespoon butter
Salt and black pepper to taste

Directions
1. Preheat oven to 350 degrees F. Place squash on baking sheet. Bake 30 to 40 minutes, or until fork tender. Slice squash in half lengthwise and remove seeds and skin.

2. Scoop flesh out of peel and into a medium-sized bowl. Mash with a potato masher with orange juice, zest and butter. Season with salt and pepper. Use an electric hand mixer to puree until smooth. Serve warm.

And if you are looking for more low carb ways to cook cauliflower, try this Mashed Cauliflower. You can also subscribe to LowCarb, the SheKnows.com online magazine for carb-conscious living. LowCarb delivers quarterly issues packed with tasty low carb recipes.
Tagged in
Recommended for You
Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!