Recipe: Roasted Garlic and Herb Mashed Root Veggies

There's nothing more comforting than mashed potatoes. I'm always on the lookout for alternative versions since I can't have a lot of dairy and most use milk or cream. Plus, in class recently we discussed other health conditions that limit consuming potatoes due to their high-glycemic content (which spikes blood sugar and is bad for anyone who needs to limit their sugar intake like diabetics or those with candida).

Even if you don't have specific reasons to avoid potatoes, this "alternative mash" is soooooooo good. From the roasting, the veggies develope a sweet overtone that is rounded out by the savory roasted garlic and fresh herbs. You can use it as a versatile frame, swapping in any type of root vegetables you'd like, or use different herbs (we didn't have thyme and used rosemary instead).

Garlic and Herb Root Mash

Ingredients
1 large bulb garlic
2 medium turnips, peeled cut into 1 inch cubes
2 medium rutabagas, peeled and cut into 1 inch cubes
2 heads cauliflower, chopped into medium florets
1 tsp fresh oregano
1 tsp fresh thyme
to taste salt and pepper
2 Tbs ghee, if desired

Procedure
1 Preheat oven to 400 degrees. Cut the top off of the garlic bulb and drizzle with a little grapeseed oil. Wrap the garlic bulb in parchment paper and then foil and roast for 30- 40 min.
2 Place the turnips, rutabagas, and cauliflower in a large steamer pot and steam until very soft when pierced with a fork, about 15-20 minutes. It's fine if the cauliflower is softer than the other vegetables.
3 Once tender, transfer the vegetables to a large bowl and add the roasted garlic. Mash well with a potato masher. Alternatively, puree in a blender for a smoother consistency. Add the oregano, thyme, salt, and pepper and mix well. If desired, add the ghee for a creamier taste and texture.

Author: By Katherine Wilson, Natural Chef Instructor