We all know we should eat more root vegetables. Combining them with potatoes is an excellent way to showcase their flavour and add variety to your traditional mashed potato recipe.
Serves 6-8
Preheat oven to 450°F
Ingredients:
½ lb potatoes (1 large Yukon Gold or Russet)
½ lb celery root (1 medium sized)
½ lb parsnips (2 medium sized)
½ lb beets (2 medium sized)
1 tbsp sea salt
1 large head garlic
1 tbsp olive oil
¼ lb butter, cut into small pieces
Method:
- Peel potatoes, celery root, parsnips, and beets. Cut into 1 inch cubes.
- Cover root vegetables with water by 2 inches and salt in a large pot. Bring the water to a boil over high heat, reduce heat to medium and boil gently for 30 minutes. Test with a paring knife for tenderness.
- Trim papery top from head of garlic just to clove. Add olive oil .Wrap in foil and set on parchment paper lined baking sheet. Roast for 30 minutes .Remove from oven. Allow to cool for 10 minutes. Squeeze garlic cloves from skins and place aside.
- Strain the vegetables and return to large pot. Add roasted garlic cloves and butter.
- Mash the vegetables by hand or using a food mill.
