Cauliflower Mashed Potatoes and Red Wine Gravy

cauliflower mashed potatoes and red wine gravy

2 cups white sweet potatoes, peeled and chopped
3 cups organic cauliflower, chopped
1 teaspoon Celtic sea salt
1/2 teaspoon black pepper
3 tablespoons organic unrefined coconut oil
1 can of full fat coconut milk, thick part only, reserve water

cauliflower mashed potatoes and red wine gravy

cauliflower mashed potatoes and red wine gravy

method

   Fill a large saucepan three-quarters full with filtered water and bring to a boil. Add sweet potatoes and cauliflower. Reduce to a gentle boil and cook for 10 minutes or until potatoes are very soft. Strain and place vegetables back into the saucepan. Add salt, pepper, coconut oil, and coconut milk. With a hand mixer, blend until smooth.

 

red wine gravy

1 organic sweet onion, chopped
2 tablespoons coconut oil
2 cups water
1 cup full-bodied red wine
1 teaspoon ground rosemary
2 teaspoons Celtic sea salt
7 to 8 tablespoons organic cornstarch
1/3 cup filtered water

method

  Warm coconut oil in a saucepan over medium heat. Add onions and sauté for 20 to 30 minutes,
until caramelized, turning the heat down a bit if onions start to cook too fast. They should be soft and golden when done. Add water, wine, rosemary, and salt. Stir to combine. Mix cornstarch and water in a separate dish; whisk well to combine. Turn heat up to medium- high, bringing the gravy to a gently boil. Slowly pour the cornstarch mixture in while gently stirring. Continue stirring while the gravy thickens. If you would like it thicker, mix a tablespoon of cornstarch with a bit of water, repeating the above process. Remove from heat and serve.

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