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Mock Mashed Potato with crispy onions and shallots

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.55

$1.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 thanksgiving,christmas,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:49%

Spoonacular Score: 49%

 

Mock Mashed Potato with crispy onions and shallots could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This side dish has 255 calories, 4g of protein, and 18g of fat per serving. This recipe serves 10 and costs $1.55 per serving. Only a few people made this recipe, and 1 would say it hit the spot. It will be a hit at your Thanksgiving event. This recipe from Foodista requires arrowroot starch, rice flour, fleur de sel, and sparkling water plus 2-3 tablespoons. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 43%. If you like this recipe, you might also like recipes such as Mashed Potatoes with Crispy Shallots, Mashed Yellow Turnips with Crispy Shallots, and Union Square Cafe’s Mashed Turnips with Crispy Shallots.

Ingredients

Servings:
0.67 cup
0.67 cup arrowroot starch
arrowroot starch
2 large
2 large cauliflower
cauliflower
1 tsp
1 tsp fleur de sel
fleur de sel
2.82 cups
2.82 cups grape seed oil
grape seed oil
3 dashes
3 dashes ground nutmeg
ground nutmeg
1 Tbsp
1 Tbsp kosher salt
kosher salt
1 small
1 small onion
onion
0.33 cup
0.33 cup white rice flour
white rice flour
2
2  shallots
shallots
4 Tbsps
4 Tbsps earth balance soy margarine
earth balance soy margarine
0.5 cup
0.5 cup sparkling water plus 2-3 tablespoons
sparkling water plus 2-3 tablespoons
0.25 cup
0.25 cup unsweetened coconut yogurt
unsweetened coconut yogurt
0.25 cup
0.25 cup unsweetened coconut yogurt
unsweetened coconut yogurt
0.67 cup arrowroot starch
0.67 cup
arrowroot starch
2 large cauliflower
2 large
cauliflower
1 tsp fleur de sel
1 tsp
fleur de sel
2.82 cups grape seed oil
2.82 cups
grape seed oil
3 dashes ground nutmeg
3 dashes
ground nutmeg
1 Tbsp kosher salt
1 Tbsp
kosher salt
1 small onion
1 small
onion
0.33 cup white rice flour
0.33 cup
white rice flour
2  shallots
2
shallots
4 Tbsps earth balance soy margarine
4 Tbsps
earth balance soy margarine
0.5 cup sparkling water plus 2-3 tablespoons
0.5 cup
sparkling water plus 2-3 tablespoons
0.25 cup unsweetened coconut yogurt
0.25 cup
unsweetened coconut yogurt
0.25 cup unsweetened coconut yogurt
0.25 cup
unsweetened coconut yogurt

Equipment

candy thermometer
candy thermometer
immersion blender
immersion blender
sieve
sieve
potato masher
potato masher
baking pan
baking pan
sauce pan
sauce pan
bowl
bowl
pot
pot
candy thermometer
candy thermometer
immersion blender
immersion blender
sieve
sieve
potato masher
potato masher
baking pan
baking pan
sauce pan
sauce pan
bowl
bowl
pot
pot


Instructions

  1. Steam all the cauliflower florets until very soft.
  2. Transfer to a bowl, or your drained bottom of your steamer pot.
  3. Mash with a potato masher or a held held immersion blender, until smooth.
  4. Add earth balance, combine well.
  5. Add coconut yogurt, combine well.
  6. Transfer to a baking dish.
  7. For the onions:
  8. In a deep saucepan, fitted with a candy thermometer, add grape seed oil turn heat to high and wait for the oil to reach 360 degrees F
  9. Meanwhile, prepare tempura.
  10. In a small bowl combine white rice flour, arrowroot, sparkling water and kosher salt. Stir well.
  11. Add more flour or sparkling water if needed.
  12. Note: It should be the consistency of a thin batter.
  13. Add shallots and onions to the tempura, coat the slices well, by hand, before frying.
  14. When the oil reaches 360 degrees F add as many slices as you can without crowding or layering the slices in the oil.
  15. Note: You will see the temperature drop dramatically. Thats fine.
  16. Wait until the temperatures reaches 350 degrees F before each batch.
  17. Note: Before frying each batch, stir again to coat onions well, tempura does settle to the bottom of the bowl.
  18. Each batch takes about 3-4 minutes, or until golden brown.
  19. Let the oil drip off the strainer, then remove complete batch with a mesh strainer.
  20. When all onions have been fried place on top of the cauliflower mash.
  21. Sprinkle maldon, fleur de sel or kosher salt across onions before serving.
  22. Serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.56
Ingredient
⅔ cups arrowroot starch
2 larges cauliflower
1 teaspoon fleur de sel
⅔ liters grape seed oil
3 dashes ground nutmeg
1 tablespoon kosher salt
1 small onion
⅓ cups white rice flour
2 shallots
4 tablespoons earth balance soy margarine
½ cups sparkling water plus 2-3 tablespoons
¼ cups unsweetened coconut yogurt
¼ cups unsweetened coconut yogurt
Price
$0.91
$8.74
$0.32
$3.96
$0.22
$0.02
$0.15
$0.23
$0.28
$0.40
$0.08
$0.17
$0.17
$15.64

Nutritional Information

Quickview
269 Calories
4g Protein
19g Total Fat
22g Carbs
8% Health Score
Limit These
Calories
269k
13%

Fat
19g
30%

  Saturated Fat
4g
30%

Carbohydrates
22g
8%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
1021mg
44%

Get Enough Of These
Protein
4g
8%

Vitamin C
81mg
99%

Vitamin E
4mg
32%

Vitamin K
29µg
28%

Manganese
0.52mg
26%

Folate
100µg
25%

Fiber
4g
19%

Vitamin B6
0.37mg
19%

Potassium
560mg
16%

Vitamin B5
1mg
12%

Phosphorus
94mg
9%

Magnesium
33mg
8%

Vitamin B1
0.1mg
7%

Vitamin B2
0.11mg
6%

Copper
0.12mg
6%

Iron
0.99mg
5%

Vitamin B3
1mg
5%

Calcium
47mg
5%

Vitamin A
214IU
4%

Zinc
0.64mg
4%

Selenium
2µg
4%

covered percent of daily need

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