Turnip Cauliflower Mash
2 large turnips, peeled and cubed, peels reserved
one or two large cauliflower florets
Boil or pressure cook until very soft. Drain well, reserving the cooking liquid. Mash with a potato masher or stiff fork. Peeling the turnips makes them easier to mash, but cooking the peels into the gravy retains their fiber and nutrients while adding some body and flavor.
Gravy
2 large handfuls of white button mushrooms, sliced
1/2 yellow onion, chopped
peelings from two large turnips
1 tablespoon dry rubbed sage
1 teaspoon fennel seeds
1 teaspoon paprika
1 tablespoon miso paste
cracked black pepper to taste
any other seasonings of choice
Place first three ingredients in a non-stick skillet and simmer or saute in water or broth until soft, adding more liquid as necessary (about 1/2-1 cup). Allow to cool until just warm.
Add pan contents and reserved turnip liquid to Blendtec. (Be very careful about adding hot liquids to the Blendtec; the steam can cause the lid to come off when you blend.) Add seasonings and miso. Pulse until completely blended. Add water to desired consistency, or if too watery, add a few tablespoons of cooked beans or your thickener of choice. Reheat if necessary and serve poured over mashed vegetables.
I really enjoy the white bean gravy from Vegan with a Vengeance. This mushroom gravy is a good alternative if you want a gravy that doesn't rely on flour for thickening, but aren't in the mood for beans. (Or in my case, had way too many cheap mushrooms that needed to get used up). I think some red pepper, cooked celery or garlic might have improved this gravy.
