Mashed Cauliflower & Turnip, Mushrooms & Brussels Sprouts

This is mashed potatoes, but with a glow-up—creamy mashed turnips and cauliflower meet savoury sautéed mushrooms, roasted Brussels sprouts, and crunchy walnuts for a dish that’s every bit as cozy and satisfying.

It’s lower in carbs, loaded with nutrients, and full of flavor, proving that comfort food can still be wholesome, hearty, and seriously delicious.

A nutrient-dense, lower-carb twist on classic mashed potatoes, packed with fiber, antioxidants, and healthy fats!

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Ingredients

For the Mash

• 2 medium turnips, peeled and cubed

• 1 small head cauliflower, cut into florets

• 2 tablespoons olive oil or butter

• ½ cup unsweetened almond milk or vegetable broth

• 1 clove garlic, minced (optional)

• Salt and pepper, to taste

• 1 tablespoon lemon juice

• 1 tablespoon fresh thyme or rosemary

For the Mushrooms & Brussels Sprouts

• 2 cups Brussels sprouts, trimmed and halved

• 1 cup mushrooms (cremini, button, or shiitake), sliced

• 1 tablespoon olive oil

• 1 teaspoon balsamic vinegar (optional, for depth of flavor)

• Salt and pepper, to taste

• ½ teaspoon red pepper flakes (optional, for a little heat)

• ½ cup walnuts, roughly chopped

• Fresh parsley or chives, chopped (for garnish)

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Step 1: Cook the Turnips & Cauliflower

1. Bring a large pot of salted water to a boil.

2. Add the turnips and cauliflower and cook for 15-20 minutes, until fork-tender.

3. Drain well and return to the pot.

Step 2: Make the Mash

1. Mash the turnips and cauliflower with a potato masher or use an immersion blender for a smoother consistency.

2. Add olive oil (or butter) and gradually mix in almond milk (or vegetable broth) until creamy.

3. Stir in garlic (if using), lemon juice, salt, pepper, and fresh thyme.

4. Cover and set aside.

Step 3: Roast the Brussels Sprouts

1. Preheat the oven to 400°F (200°C).

2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

3. Roast for 20-25 minutes, flipping halfway, until golden brown and slightly crispy.

Step 4: Sauté the Mushrooms

1. While the Brussels sprouts are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release moisture and begin to brown.

3. Add balsamic vinegar (if using), red pepper flakes (optional), and a pinch of salt. Cook for another 1-2 minutes.

4. In the last 2 minutes, add the chopped walnuts to the pan and lightly toast them until fragrant.

Step 5: Assemble & Serve

1. Spoon the mashed turnips & cauliflower onto a serving dish.

2. Top with the roasted Brussels sprouts, sautéed mushrooms, and toasted walnuts.

3. Garnish with fresh parsley or chives for extra flavor.

4. Serve warm and enjoy!

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Nutritional Benefits

• Lower in Carbs: Turnips and cauliflower keep this dish light and diabetic-friendly.

• Gut-Healthy: Brussels sprouts and walnuts add prebiotic fiber to support digestion.

• Brain-Boosting: Walnuts are rich in omega-3s, which help with cognitive function.

• Anti-Inflammatory: Mushrooms and olive oil provide antioxidants to combat inflammation.

• Supports Hormonal Health: Cruciferous veggies (Brussel sprouts & cauliflower) aid detox pathways in the liver.