Did you know that arrowroots started to be cultivated more than 7000 years ago and used to be a staple food of Awaraks, indigenous people of South America? Everything new is well-forgotten old, as they say.
I am pretty sure that you’ve already tried cauliflower puree, which makes a good substitute for potato puree, though I doubt that it would be mistaken for the one. Do you sometimes miss a real one? Then try arrowroot puree and tell me that you think about it. Make it solo or add several arrowroot tubers to your cauliflower puree to give a “notato” twist to a traditional cauliflower puree.
If you’ve read some of my earlier posts you may be aware that I am rather fond of arrowroot tubers. I like that they taste very similar to potatoes, which used to be one of my favorite vegetables before I “went paleo”. I also like the fact that arrowroots are very satisfying, they add to a feeling of satiety, especially when combined with low-calorie foods, such as cauliflower. Moreover, these rhizomes provide an excellent source of healthy starches, which are helpful to keep your body out of ketosis. They are also a great addition to your diet if you, just like me, don’t want to lose any additional weight. I’ve always had normal weight but, at some point, on the paleo diet my weight plummeted to under 100 pounds, with the height of 5.4 ft. Since my body mass index entered into a deficiency territory, I started to look for possibilities to increase my weight and arrowroots were among vegetables that helped me to achieve this goal.
This recipe is inspired by mashed potatoes from my childhood. It was a very simple and popular dish, potatoes were first boiled and then mashed together with some broth or butter and cream. Sometimes roasted onion and garlic were added to boost the taste of potato puree.
By the way, I wonder if anyone else out there cooks arrowroot puree? Haven’t seen any on the net yet…
- 10 arrowroot tubers, peeled
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 1 teaspoon ground ginger
- ⅓ cup bone broth*
- 2 tablespoons solid cooking fat
- ¼ teaspoon sea salt or to taste
- In a medium-size saucepan bring water to a boil, add the arrowroots and cook them for 15 minutes over medium heat, set aside to cool.
- While the arrowroots are cooking preheat the cooking fat in a skillet and cook the onion until slightly browned, about 5 minutes.
- Add the garlic and cook until fragrant, up to 1 minute.
- Transfer the onion and garlic together with arrowroots, bone broth, ginger, garlic and salt to a food processor and process until smooth.