Roasted Garlic Autumn Root Vegetable Mash
Ingredients
The vegetables
-
¾
pound
parsnips
-
1
pound
carrots
-
1½
pounds
cauliflower florets
-
½
onion
coarsely chopped
The broth and seasonings
-
½
cup
bone broth or organic chicken broth
-
½
cup
water
-
Kosher salt
-
Freshly ground pepper
-
minced chives
optional
The fats
-
4
tablespoons
ghee
-
1
head
roasted garlic
Instructions
- Roast a head of garlic in a mini cocotte or Instant Pot.
- Melt three tablespoons of ghee in a large pot over medium heat and sauté the onions until translucent.
- Prepare the parsnips, carrots, and cauliflower while the onions cook.
- Add the chopped vegetables and roasted garlic to the pot.
- Sprinkle with salt, pour in the broth and water, and bring to a boil.
- Lower the heat to a simmer and cook covered for 25-30 minutes until vegetables are tender.
- Season with salt and pepper, then add the remaining tablespoon of ghee.
- Purée the mixture with an immersion blender or food processor until smooth.
- Top with fresh chives and serve.
Nutrition Facts (estimated)
Servings
8
Calories
147
Total fat
8g
Total carbohydrates
18g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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