Millet Puree(Mock Mashed Potatoes)
For those who don't eat potatoes, this puree makes a wonderful substitute.
Yield
4 servingsPrep
15 minCook
60 minReady
75 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
unrefined |
|
| 1 | each |
cauliflower florets
cut in small pieces |
*
|
| 1 ½ | cups |
millet
|
|
| 7 | cups |
water
|
|
| ½ | teaspoon |
sea salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
unrefined |
|
| 1 | each |
cauliflower florets
cut in small pieces |
*
|
| 355 | ml |
millet
|
|
| 1.7 | l |
water
|
|
| 2.5 | ml |
sea salt
|
|
Directions
Heat a large saucepan.
Add the oil and the cauliflower and sauté until golden.
Add the millet and sauté until lightly browned.
Add water and salt and bring to a boil.
Reduce heat and simmer 1 hour.
Put the mixture through a food mill.
Serve with bechamel sauce or thick tamari sauce.
