Mashed Notatoes

*Chef's Note: That's right... There are NO potatoes in this recipe. Instead, what I'm offering is a much healthier blend of both root and cruciferous vegetables that are so like mashed potatoes, you may find you're eating them more often! (For a Garlic Mashed Notatoes experience, use 10-12 cloves of garlic instead of 5.)

what's in it:

2 cups celery root
4 cups cauliflower (leaves too, if you'd like)
1 cup white onion
5-12 small-medium garlic cloves, peeled
2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
4 Tbsp raw butter*
4 Tbsp raw sour cream (optional, for added creaminess)*
1/4 tsp cayenne pepper
Sea Salt

what to do about it:

Chop celery root, cauliflower and white onion. Steam all veggies and garlic together in steamer or on stove-top for 15-20 minutes. Carefully remove all contents from steamer and place in a beater-friendly container. Add parsley, chives, cayenne pepper. Using a hand blender, puree all ingredients to desired consistency. Add butter and sour cream only to what you will eat immediately* (1 Tbsp each recommended per cup). Add salt to taste. Serve warm.

*NOTE: Raw butter and sour cream are added after cooking to preserve the raw nutritional content of the fats. t is therefore recommended that you add these items only to what you will eat in one sitting. If you prefer cold leftovers, then disregard this information; if, however, you expect to reheat your leftovers, I suggest waiting until after reheating to add the raw butter and sour cream. Remember, too, that slow oxidizers need fewer fats than fast oxidizers. (Please visit Inspiring Health's web page on Hair Mineral Analysis for information on how to learn your oxidation rate.)

Makes about 1 quart (32 ounces).

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