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Monday, October 8, 2018

Autumn Root Veg Mash #Recipe

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)

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.

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. Add roasted garlic

Sprinkle on some salt and pour the broth and water into the pot 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).

recipe resource here 

shared this food related post at these blog linkups
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