Low Sodium Creamy Mashed Vegetables
Indulge in the comforting, wholesome flavors of this **Low Sodium Creamy Mashed Vegetables** recipe, a healthier twist on a classic side dish. Made with a vibrant medley of cauliflower, carrots, and parsnips, this mash is rich, velvety, and bursting with natural sweetness. The addition of sautéed garlic, unsalted butter, and a touch of heavy cream creates a luscious texture, while aromatic fresh thyme infuses the dish with subtle herbaceous notes. Perfect for those watching their sodium intake, this easy and nutritious recipe comes together in just 40 minutes and serves as a delightful accompaniment to any meal. Whether paired with roasted meats or enjoyed as a standalone vegetarian side, this creamy mashed vegetable dish is sure to impress with its flavor-packed simplicity.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 large Carrot
- 2 large Parsnip
- 3 tablespoons Unsalted Butter
- 2 cloves Garlic
- 0.5 cup Heavy Cream
- 0.25 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Fresh Thyme Leaves
Instructions
Begin by preparing the vegetables: cut the cauliflower into florets, and peel and chop the carrots and parsnips into even-sized pieces for uniform cooking.
Fill a large pot with water and bring it to a boil over medium-high heat. Add the cauliflower, carrots, and parsnips, and cook for about 15 minutes, or until the vegetables are very tender.
While the vegetables are boiling, peel and finely mince the garlic cloves.
Once the vegetables are done, drain them well and return them to the hot pot off the heat. This will help them dry out a bit, reducing excess moisture.
In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
Add the sautéed garlic and melted butter, the heavy cream, black pepper, and thyme leaves to the pot with the drained vegetables.
Using a potato masher or immersion blender, mash or blend the vegetables until smooth and creamy. Adjust the seasoning with more black pepper if desired.
Transfer the mashed vegetables to a serving bowl and serve hot. Garnish with a few additional fresh thyme leaves if desired.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 28.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
