Roasted Garlic Autumn Root Vegetable Mash

11 45 148
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 8
Roasted Garlic Autumn Root Vegetable Mash
Health Highlights
Thanksgiving dinner just wouldn’t be complete without a generous serving of mashed root vegetables.


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)


  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. (Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!)
  2. 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).
  3. While the onions sweat, prep your parsnips, carrots, and cauliflower. Dump the chopped veggies into the pot, and add the roasted garlic.
  4. 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.
  5. Season to taste with salt and pepper, and add the remaining tablespoon of ghee.
  6. 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!

Nutrition Facts

Per Portion

Calories 148
Calories from fat 70
Calories from saturated fat 40
Total Fat 7.8 g
Saturated Fat 4.5 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.6 g
Cholesterol 21.6 mg
Sodium 108 mg
Potassium 596 mg
Total Carbohydrate 19.2 g
Dietary Fiber 5.1 g
Sugars 6.8 g
Protein 3.0 g

Dietary servings

Per Portion

Vegetables 3.1

Energy sources