This Mashed Root Vegetable Puree with Garlic is ultra creamy and makes a great alternative to mashed potatoes.
2 cups rutabaga chunks (about 1-inch pieces)
2 large parsnips, peeled and cut into 1-inch chunks
1 sweet potato, preferably white, cut into 1-inch chunks
1 small celeriac (celery root), peeled and cut into 1-inch chunks
2 tablespoons butter or ghee
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 ½ teaspoon chopped fresh thyme or oregano
¼ cup heavy cream
1 teaspoon salt
¼ teaspoon ground white pepper
1. Steam The Vegetables: Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add rutabaga, celeriac and cook, covered for 8 minutes. Add parsnips, sweet potato and steam until a fork inserted into the vegetables goes in and slides out easily, about 17 minutes. Transfer half of the vegetables to food processor fitted with steel blade attachment.
2. Cook the Garlic: Melt butter in a small skillet. Add olive oil and garlic and cook, swirling until the garlic is just browned, about 20 seconds. Add thyme (or oregano) and remove from the heat.
3. Puree the Vegetables: Pour half of the garlic oil mixture over the vegetables and add half of the cream, half the salt and pepper and puree. Scrape sides and continue pureeing until completely smooth. Transfer the vegetable mash to a bowl. Repeat with the remaining steamed vegetables, garlic oil and seasoning. Combine the two batches of pureed vegetables. Serve hot.
This recipe can be made up to three days ahead. Reheat in the oven at 350 degrees or microwave until steaming hot.
If you cannot find or don’t like celery root, you can substitute two large carrots.
To make this recipe vegan, skip the butter and use 1/4 cup olive oil or hazelnut oil instead. Substitute your favorite nut milk, vegetable or cashew cream for the heavy cream.
- Serving Size: 3/4 cup
- Calories: 164
- Sugar: 7 g
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 2 g