Thanksgiving dinner just wouldn’t be complete without a generous serving of mashed root vegetables.
Ingredients
1 bulb
Garlic
(roasted)
4 tbsp
Ghee
1/2 medium
White onion
(coarsely chopped)
341 gm
Parsnip
((or about 5 small parsnips), peeled and coarsely chopped)
454 gm
Carrots
((or about 2 large; ), peeled and coarsely chopped slightly smaller than parsnips)
681 gm
Cauliflower
((or 1 head of cauliflower), coarsely chopped)
1/2 cup
Chicken broth (stock), low sodium
1/2 cup
Water
1 pinch
Kosher salt
(Kosher)
1 dash
Black pepper
(Freshly ground)
2 tbsp
Chives
(minced; optional)
Instructions
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!
