Go Back
+ servings
Roasted Garlic Autumn Root Vegetable Mash by Michelle Tam https://nomnompaleo.com
Print Recipe
5 from 2 votes

Roasted Garlic Autumn Root Vegetable Mash

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Thanksgiving
Keyword: gluten-free, paleo, Primal, vegetable, Whole30
Servings: 8 servings
Calories: 147kcal
Author: Michelle Tam


  • 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


  • 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!


  • 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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


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