Introducing Roasted Garlic Autumn Mash, part 4 of my Nomtastic Thanksgiving series! (If you’re just tuning in, go check out Part 1Part 2, and Part 3!)

A bowl of roasted garlic autumn mash with a spoon.

Thanksgiving dinner just wouldn’t be complete without a generous serving of mashed root vegetables. And while mashed potatoes will always have a special place in my heart, I’ve come to prefer this Autumn Mash as a comforting, colorful alternative because: (A) it tastes better, and (B) it’s so much prettier. (After all, we eat with our eyes first, right?)

Longtime readers of my blog might recognize this recipe as an adaptation of an old favorite—but the secret ingredient in this new version is buttery, mellow roasted garlic, which adds warmth and richness to this mildly sweet vegetable side. Best of all, this dish doesn’t just taste fab, it also keeps fantastically. Make a batch a couple of days ahead of time, and reheat it when you’re ready to feast. Minimizing the muss ‘n fuss (or is it fuss ‘n muss?) on Turkey Day is always a good thing.

Time to make Roasted Garlic Autumn Root Vegetable Mash!

Serves 8 people

Ingredients:

  • 1 head roasted garlic (you can also make it in an Instant Pot by following this recipe)
  • 4 tablespoons ghee, divided
  • ½ onion, coarsely chopped
  • ¾ pound parsnips (or about 5 small parsnips), peeled and coarsely chopped
  • 1 pound carrots (or about 2 large carrots), peeled and coarsely chopped slightly smaller than parsnips
  • 1½ pounds cauliflower florets (or 1 small head of cauliflower), coarsely chopped
  • ½ cup bone broth or organic chicken broth
  • ½ cup water
  • Kosher salt
  • Freshly ground pepper
  • minced chives (optional)

Equipment:

Here’s how you make it:

Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I’ve modified it slightly by using melted ghee in place of olive oil and cooking the garlic in a covered mini cocotte. (Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!)

A whole head of garlic with the top cut off.A whole head of garlic with the top cut off in a small le creuset to be roasted.

You can roast the garlic a few days in advance and store it in the fridge until you’re ready to make this mash.

A roasted head of garlic.A fork taking our a single garlic bulb from a roasted garlic head.

Melt three tablespoons of ghee in a large stock pot or Dutch oven over medium heat and sauté the onions until translucent (about 5 minutes).

While the onions sweat, prep your parsnips, carrots, and cauliflower.

Weighing out the parsnips on a scale for Roasted Garlic Autumn Root Vegetable Mash.A row of washed and peeled carrots in different colors.A whole raw cauliflower sitting on a cutting board.Cauliflower florets sitting on a cutting board.

Dump the chopped veggies into the pot…

Chopped cauliflower, carrots, and parsnips in a large pot.

…and add the roasted garlic.

Smashed roasted garlic in a small ramekin.Roasted garlic cloves are added to a pot with the vegetables for Roasted Garlic Autumn Root Vegetable Mash.

Sprinkle on some salt and pour the broth and water into the pot…

Pouring broth into the large pot with the vegetables for Roasted Garlic Autumn Root Vegetable Mash.

…and bring the contents to a boil.

Then, lower the heat to maintain a simmer, and cook covered for 25-30 minutes or until the vegetables can be easily pierced by a fork.

The vegetables for Roasted Garlic Autumn Root Vegetable Mash simmering.

Season to taste with salt and pepper, and add the remaining tablespoon of ghee.

Purée the mixture with an immersion blender or blitz in a food processor until smooth (or until the desired texture is reached—I prefer it silky-smooth, but Henry likes more texture in his mash).

Blending the vegetables for Roasted Garlic Autumn Root Vegetable Mash with an immersion blender.

Technicolor mash is my favorite. Especially topped with minced chives.

A bowl of Roasted Garlic Autumn Root Vegetable Mash with with a spoon and topped with chives.

If you’re making this dish ahead, you can store it in a covered dish in the refrigerator for up to 4 days. You can reheat it in the microwave or in a covered pot over medium heat until hot throughout. Feel free to add a touch more bone broth if the mash appears dry.

A bowl of Roasted Garlic Autumn Root Vegetable Mash with with a spoon and topped with chives.

Psst! If you’re looking for the Instant Pot version of this recipe, go here!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Roasted Garlic Autumn Root Vegetable Mash

5 from 6 votes
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings 8 servings
Thanksgiving dinner just wouldn’t be complete without a generous serving of mashed root vegetables. And while mashed potatoes will always have a special place in my heart, I’ve come to prefer this Autumn Mash as a comforting, colorful alternative because: (A) it tastes better, and (B) it’s so much prettier.

Ingredients 
 

  • 1 head roasted garlic  you can also make it in an Instant Pot by following this recipe
  • 4 tablespoons ghee divided
  • ½  onion coarsely chopped
  • ¾ pound  parsnips or about 5 small parsnips, peeled and coarsely chopped
  • 1 pound carrots or about 2 large carrots, peeled and coarsely chopped slightly smaller than parsnips
  • pounds  cauliflower florets or 1 small head of cauliflower, coarsely chopped
  • ½  cup bone broth or organic chicken broth
  • ½  cup water
  • Kosher salt
  • Freshly ground pepper
  • minced chives optional
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Instructions 

  • Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I’ve modified it slightly by using melted ghee in place of olive oil and cooking the garlic in a covered mini cocotte. (Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!)
  • Melt three tablespoons of ghee in a large stock pot or Dutch oven over medium heat and sauté the onions until translucent (about 5 minutes).
  • While the onions sweat, prep your parsnips, carrots, and cauliflower. Dump the chopped veggies into the pot, and add the roasted garlic.
  • Sprinkle on some salt and pour the broth and water into the pot, and bring the contents to a boil. Then, lower the heat to maintain a simmer, and cook covered for 25-30 minutes or until the vegetables can be easily pierced by a fork.
  • Season to taste with salt and pepper, and add the remaining tablespoon of ghee.
  • Purée the mixture with an immersion blender or blitz in a food processor until smooth (or until the desired texture is reached—I prefer it silky-smooth, but Henry likes more texture in his mash). Top with fresh chives and serve!

Notes

  • You can roast the garlic a few days in advance and store it in the fridge until you’re ready to make this mash.
  • If you’re making this dish ahead, you can store it in a covered dish in the refrigerator for up to 4 days. You can reheat it in the microwave or in a covered pot over medium heat until hot throughout. Feel free to add a touch more bone broth if the mash appears dry.

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Fiber: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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