Introducing Roasted Garlic Autumn Mash, part 4 of my Nomtastic Thanksgiving series! (If you’re just tuning in, go check out Part 1, Part 2, and Part 3!)
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:
- Mini Cocotte
- Large stockpot or Dutch oven
- Immersion Blender or food processor
- Cutting Board
- Chef’s Knife
- Measuring Cup
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!)
You can roast the garlic a few days in advance and store it in the fridge until you’re ready to make this mash.
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).
Technicolor mash is my favorite. Especially topped with minced 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.
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
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
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.
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