Cheesy Garlic Mashed Root Vegetables, 2 Ways
6 servings
Creamy mashed root vegetables with garlic and cheese, prepared by boiling or roasting.
| prepPreheat oven to 425°F / 220°C (for roasted method only) | ||||
| 625 ml peeled and cubed white root vegetables (turnip, rutabaga, parsnip, celeriac, potato, etc.) (for the boiled version) | Boil vegetables & garlic until tender, 8–10 min | Drain, purée with ghee, salt & cream cheese | Serve either version topped with scallion | |
| 1 medium-large clove garlic, peeled and left whole (for the boiled version) | ||||
| 30 g grass-fed clarified butter (ghee), melted (for the boiled version) | ||||
| ¼ teaspoon salt (for the boiled version) | ||||
| 60 g cream cheese (for the boiled version) | ||||
| 625 ml peeled and cubed white root vegetables (turnip, rutabaga, parsnip, celeriac, potato, etc.) (for the roasted version) | Roast 425°F / 220°C, 20–30 min, toss halfway | Add garlic at halfway point | Mash hot vegetables, mix in cream cheese | |
| 30 g grass-fed clarified butter (ghee), melted (for the roasted version) | ||||
| ¼ teaspoon salt (for the roasted version) | ||||
| 1 medium-large clove garlic, peeled and left whole (for the roasted version) | ||||
| 60 g cream cheese (for the roasted version) | ||||
| 1 teaspoon thinly sliced scallion, green and white parts (garnish) | ||||
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