Cheesy Garlic Mashed Root Vegetables, 2 Ways {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
You can go silky smooth or textured with complex flavor for this gluten-free Cheesy Garlic Mashed Root Vegetable side dish!
Ingredients
  • 2½ cups peeled and cubed white root vegetables (such as turnip, rutabaga, parsnip, celeriac, potato, etc.)
  • 1 medium-large clove garlic, peeled, but left whole
  • 2 tablespoons grass-fed clarified butter (ghee), melted (I used EatLuv)
  • ¼ teaspoon salt
  • 2 oz (60 g) cream cheese
Optional Toppings:
  • 1 teaspoon grass-fed clarified butter, melted
  • 1 teaspoon thinly sliced scallion, green and white parts
Instructions
Cooking Method 1 (Smooth Stovetop Pureed Method):
  1. Add the cubed vegetables and garlic to a medium saucepan and cover by 2 to 3 inches with cold water. Cover the saucepan and bring up to a boil; once boiling, turn the heat down and cock the lid. Continue cooking until the veggies are mashable, about 8 to 10 minutes. Drain well and then puree the veggies in a blender or food processor along with the ghee, salt, and cream cheese. Serve.
Cooking Method 2 (Textured Roasted and Mashed Method):
  1. Preheat the oven to 425F. Toss the cubed vegetables with the ghee and salt and roast until they’re tender and starting to brown, about 20 30 minutes, tossing once halfway through. When you toss the veggies at the halfway point, add the clove of garlic. While they’re hot, add the veggies to a large bowl and mash by hand (or add them to a food processor and pulse a few times until they’re a chunky mash). Mix in the salt and cream cheese. Serve.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/cheesy-garlic-mashed-root-vegetables-2-ways-gluten-free/