Sides - Smashed Root Vegetables with Roasted Garlic

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

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Smashed Root Vegetables with Roasted Garlic
​P | VEG | GF
If you can make mashed potatoes, you can make this dish too. Use several roots; I used celeriac, carrot, cassava, parsnip, potato & rutabaga. Don’t skip Step 2 to dry your veggies. You want the dish to be creamy, not watery.
You can make this ahead and rewarm in a baking dish while the rest of the meal is cooking.

For Roasted Garlic
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Ingredients
1 full head of garlice
About 1 TBSP olive oil

Directions

1. Preheat oven to 400 degrees.
2. Cut off top of garlic, exposing the tops of the cloves.
3. Drizzle with olive oil; wrap in foil. 
4. Roast for 30-40 minutes until cloves are super soft.
5. Squeeze the garlic out; add to Smashed Vegetables.

Another method is to poach several handfuls of peeled cloves in a small saucepan with about a cup olive oil until the cloves are soft. Store in the refrigerator, making sure the cloves remain covered with oil.​

For Smashed Vegetables
​
Ingredients
About 2 LBs total root vegetables, peeled and cut into 1-inch cubes
1 full head roasted garlic
1/3 to ½ C mayonnaise
Salt & pepper

Directions

1. Put vegetables in a large pot of cold, salted water. Bring to a boil; cook until veggies are soft – about 10 to 13 minutes.
2. Drain vegetables well. Return to the pot and toss over high heat until steam stops rising – just about 20 seconds. Remove from heat.
3. Add the rest of the ingredients to the pot, use a hand masher to smash them until they are mostly smooth. Don’t worry about a few tiny lumps.
4. Season with salt & pepper to taste.