A flavourful twist on traditional mashed potatoes using seasonal harvest vegetables and roasted garlic.
1 medium celeriac
2 russet potatoes
2 cloves of garlic
1/4 cup butter or olive oil
Salt and pepper to taste
- Peel and chop the vegetables, place in a pot of salted boiling water, and boil for 12-15 minutes. Don’t be afraid to add lots of salt to the water – up to 1 tbsp. The parsnips will take slightly longer – so ensure they are chopped smaller than rest of the vegetables.
- Make the garlic butter by melting your butter or olive oil in a small saucepan and using a microplane to grate in the garlic. Cook for about 5 minutes until fragrant.
- Use a potato masher to mash root vegetables and mix in cream and butter. Feel free to add in herbs to taste. You can also use a food processor if you prefer and extra creamy texture.
- Top with salt and pepper and enjoy!
*You can also try this by roasting a whole head of garlic in the oven