This one is from Meg.
Cauliflower and Rutabaga Mash:
- 1 head cauliflower
- 1 medium rutabaga
- 1 large onion
- 3 garlic cloves
- 1 cube Rapunzel brand Sea Salt and Herb flavored bullion
- 2 tbl butter
- Pepper to taste
Chop rutabaga, onion, and garlic; toss in cast iron skillet (or other oven safe pan) with butter, pepper, and bullion. Roast at 425 till veggies are soft, approx 30 minutes. Stir occasionally.
A potato ricer is the best way to make the mash, if you have a ricer run the cooked ingredients through. If you don’t have a ricer you can slightly overcook the cauliflower so it is nice and soft then mash with a fork, toss in a bowl with the rutabaga roast and mash with a beater.
While veggies are roasting start the salsa verde and grill the salmon
- ½ avocado
- 6 tomatillos
- ¼ cup onion
- ¼-1 jalapeno (depending on heat preference)
- Juice of 1 fresh lime
- 1/3 cup cilantro
- Pinch of salt
Add all ingredients to a Cuisinart mixer and pulse till well blended (a blender would work too)
Season salmon with pepper and a tiny dab of butter and cook on tinfoil on the grill for about 10 mintues, depending on size of fish.