Vegetable Roasted Root Mash Paleo

By Pollin

Ingredients

• 1 head roasted garlic
• 4 tablespoons ghee, divided
• 1/2 onion, coarsely chopped
• 3/4 pound parsnips (or about 5 medium parsnips), peeled and coarsely chopped
• 2/3 pound carrots (or about 2 large carrots), peeled and coarsely chopped slightly smaller than parsnips
• 1 1/2 pounds cauliflower florets (or 1 small head of cauliflower), coarsely chopped
• 1/2 cup bone broth or organic chicken broth
• 1/2 cup water
• Kosher salt
• Freshly ground pepper
• minced chives (optional)

Details

Adapted from nomnompaleo.com

Preparation

Step 1

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.

You can roast the garlic a few days in advance and store it in the fridge until you’re ready to make this mash.

Melt three tablespoons of ghee in a large stock pot 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.

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).

Technicolor mash is my favorite. Especially topped with minced chives.

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 medium heat until hot throughout. Feel free to add a touch more bone broth if the mash appears dry.