Last Friday afternoon I was busy working away in my office and suddenly realized I lost all track of time! Since I was expecting guests, I thought I had better get my butt in gear and start preparing side dishes to go with our Fresh Fish! My husband was “up north” fishing with some buddies and they all caught their limit and we’re bringing home fresh fish for dinner.
I planned on using this recipe, so at least that much was decided. But we couldn’t have just fish! I also had a long run scheduled the next morning and I always do better with a couple good healthy carbohydrates the night before, most often some type of pasta. However, I didn’t like the sound of noodles and fish.
I saw I had one large sweet potato and a couple of onions, but since there were four of us, I knew one sweet potato wouldn’t quite feed two hungry fisherman and their brides. I opened up my fridge and spotted a big head of cauliflower. “Hmmmm, this sounds like it might be good?” “Cauliflower & Sweet Potato Mash”. Perfect! A healthy version of sweet potato mash that would make a great side dish for fresh walleye! I also had a small bag of brussels sprouts so we now have a green veggie as well. I am set.
It was delicious and easy peasy too! It can be all done in one pot too. Throw all your cut up veggies in a pot with some salted water and cook until al dente. Use a hand blender and mash it all together with a little half and half.
So I was pleased I found a healthier version of sweet potato mash that goes great with fish, but also makes for a wonderful meal before a longer run. Not my usual pasta with protein but I was feeling quite satisfied with my what I was able to whip up with ingredients on hand! I have my protein in the fish and my two carbs in the veggies. Yeah! I also served some sharp raw cheese my friend brought, my famous guacamole, and a crisp white wine. Super, more protein and more carbs. Love it when I am balanced. HA.
We had a wonderful night of great conversation, wine, and of course food!
CAULIFLOWER AND SWEET POTATO MASH
- One large organic sweet potato or yam, unpeeled
- 1 large head of cauliflower, I used a tri-color cauliflower
- 1 small onion, diced
- 1/4 cup of greek yogurt
- 2 tablespoons of half & half
- salt and pepper
- Cut up all your veggies in chunks and put them in a large kettle to cook with salted water. Cook until tender, about 30 minutes.
- Drain and than add your greek yogurt and half and half.
- Blend using a hand blender.
- Transfer to a serving bowl and top with fresh parsley if desired.