Garlic Mashed Root Vegetables
Author: Alexa Schirm
Serves: 8
- 6 large potatoes, peeled and cut into 2-inch pieces
- 1 turnip, peeled and cut into 2-inch pieces
- 4 parsnips, peeled and cut into 2-inch pieces
- 6 cloves garlic, minced
- 2 cups broth, veggie or chicken
- 4 tablespoons unsalted butter
- Pinch of freshly ground nutmeg
- ¼ tsp cinnamon
- Coarse salt and freshly ground black pepper
- 1-2 Tbsp minced Fresh chives
- Place potatoes, parsnips, turnip, and garlic in a medium saucepan.
- Add 2 cups broth and enough water to cover.
- Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes.
- Drain, reserving 1 cups of the cooking liquid.
- Return vegetables to saucepan and add butter, and ¼ cup cooking liquid.
- Using a potato masher, mash until smooth, adding more cooking liquid as necessary.
- Season with nutmeg, cinnamon salt, pepper and chives.
- Serve immediately or place in a slow cooker to keep warm adding additional cooking liquid as needed.
Recipe by Simple Roots at https://simplerootswellness.com/garlic-mashed-root-vegetables/
3.5.3229