So it’s official.
Chris Pratt has definitely achieved GQ-gorgeous status. I think he’s been working out or something. And did you see him in Guardians of the Galaxy? He's like, a big-time Hollywood actor! (I liked him in Everwood, before he was really famous... just sayin'...)
Okay, well, I guess that’s not really new news. But I did just hear something else…
He’s taken! By Anna Farris! Er… looks like that actually that happened like six years ago. When they got married. How did I not know this?
Buuut they had a baby!
That’s… two years old now. Did you know that already?
Apparently I do not keep up with the celeb gossip. I guess I figured I’d find out anything worth knowing by reading the covers of OK! and People magazines in line at the grocery store. But you know what? I’m decidedly alright with being the last to know about celebrity affairs.
I find THIS surprising couple so much more fun to dish on, anyway.
Cauliflower and rutabaga!
Um, yes, I did joke about them being a replacement for potatoes before… (I thought rutabaga just sounded funny?) but it turns out, together, these two really do make a fantastic, lower-carb version of mashed potatoes! (Please tell me you didn’t already know that, too!)
I had heard about (and tried) cauliflower mashed “potato” recipes before. While I certainly liked them, I thought they lacked that starchy goodness of real mashed potatoes. Which, of course, they don’t have.
Luckily, rutabaga does have some of that! That, plus the fact that rutabaga is higher in fiber and lower in carbs than potatoes, makes it an A-lister as a potato substitute. It just so happens that when you roast these, alongside other flavorful foods of the vegetable persuasion, they develop a great flavor and texture perfect for blending up into healthy comfort food.
Did I mention this recipe is foolproof?
Provided you have an oven with a timer and a food processor, that is. I do not recommend leaving the house while these are roasting (might have done something similar recently) and I do not recommend trying to mash these with rocks (some kind of kitchen appliance is best.)
Otherwise, get ready for something way more delicious than celebrity news… Easy-peasy fit-your-jeans comfort food!
Know what else is yummy? Those GQ photos. Mmmm...
Rutabaga-Cauliflower Mashed “Potatoes”
- 1 medium (7 oz) onion
- 1 lb rutabaga, peeled
- 1 ½ lb cauliflower
- 1 large (3 oz) parsnip, peeled
- 2-3 medium (2 oz) carrots, peeled
- 3-4 large garlic cloves, peeled
- ½ tsp each: salt, pepper
- 1 T. butter or olive oil, optional
- Olive oil cooking spray
Preheat the oven to 400 degrees F.
Chop all the veggies into roughly the same size (bite-sized) pieces.
Spray two or three baking sheets with olive oil spray and spread out all the veggies on them. Spray them evenly with a coat of the oil and lightly coat everything with a little of the salt and pepper.
Bake about 35-40 minutes, or until all the veggies are cooked through and almost soft.
Transfer all the roasted veggies to a food processor and blend until smooth. If you want to add the olive oil or butter, add it now and process again to distribute it evenly. Taste-test to see if it needs the remaining salt and pepper, and add more accordingly.
Makes 10 side-dish servings
Nutrition per serving, made with optional 1 T. butter or oil: 66 calories; 1 g fat; 12 g carbs; 4 g fiber; 3 g protein (Bonus: 38% DV vitamin A; 85% DV vitamin C; 14% DV potassium)