Mock Mashed Potato with crispy onions and shallots

Name: Mock Mashed Potato with crispy onions and shallots
Total time: 45 min
Yield: 10 servings
Ingredients: 0.6666667 cup arrowroot starch; 2 large cauliflower; 1 teaspoon fleur de sel; 0.6666667 liter grape seed oil; 3 dashes ground nutmeg; 1 tablespoon kosher salt; 1 small onion; 0.33333334 cup rice flour; 2 shallots; 4 tablespoons earth balance soy margarine; 0.5 cup sparkling water plus 2-3 tablespoons; 0.25 cup coconut yogurt

Ready in : 45 mins

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.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

arrowroot starch

0.6666667 cup

cauliflower

2 large

fleur de sel

1 teaspoon

grape seed oil

0.6666667 liter

ground nutmeg

3 dashes

kosher salt

1 tablespoon

onion

1 small

rice flour

0.33333334 cup

shallots

2

earth balance soy margarine

4 tablespoons

sparkling water plus 2-3 tablespoons

0.5 cup

coconut yogurt

0.25 cup

Cooking in Steps

1
Steam all the cauliflower florets until very soft.

cauliflower florets
2
Transfer to a bowl, or your drained bottom of your steamer pot.Mash with a potato masher or a held held immersion blender, until smooth.

potato

immersion blender

potato masher

bowl

pot
3
Add earth balance, combine well.
4
Add coconut yogurt, combine well.

coconut

yogurt
5
Transfer to a baking dish.For the onions: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 FMeanwhile, prepare tempura.In a small bowl combine white rice flour, arrowroot, sparkling water and kosher salt. Stir well.

white rice flour

sparkling water

grape seed oil

kosher salt

arrowroot

onion

cooking oil

candy thermometer

baking pan

sauce pan

bowl
6
Add more flour or sparkling water if needed.Note: It should be the consistency of a thin batter.

sparkling water

all purpose flour
7
Add shallots and onions to the tempura, coat the slices well, by hand, before frying.When the oil reaches 360 degrees F add as many slices as you can without crowding or layering the slices in the oil.Note: You will see the temperature drop dramatically. Thats fine.Wait until the temperatures reaches 350 degrees F before each batch.Note: Before frying each batch, stir again to coat onions well, tempura does settle to the bottom of the bowl.Each batch takes about 3-4 minutes, or until golden brown.

shallot

onion

cooking oil

bowl
8
Let the oil drip off the strainer, then remove complete batch with a mesh strainer.When all onions have been fried place on top of the cauliflower mash.

cauliflower

onion

cooking oil

sieve
9
Sprinkle maldon, fleur de sel or kosher salt across onions before serving.

fleur de sel

kosher salt

onion
10
Serve hot.