Skillet Roasted Garlic Autumn Root Vegetable Mash
- Yield 8 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Skillet Roasted Garlic Autumn Root Vegetable Mash sits in the Vegetables section of Regbie. The card serves 8 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 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 water
- Kosher salt
- Freshly ground pepper
- Minced chives, skippable
Method
Start by roasting a head of garlic. Elise Bauer’s recipe is a reliable for its simplicity and consistently perfect results, though the cook’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? Bake the garlic in an Instant Pot by following this recipe !)
Melt three tablespoons of ghee in a large stock pot or Dutch oven over a medium burner 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.
Scatter 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 gently bubble, and cook covered for 25-30 minutes or until the vegetables can be easily pierced by a fork.
Salt 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—the cook prefer it silky-smooth, but Henry likes more texture in his mash). Top with fresh chives and serve!
Kitchen 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 a medium burner until hot throughout.
