Name: Root Vegetable Mash
Ingredients: 1 medium celeriac; 3 parsnips; 2 russet potatoes; 2 cloves of garlic; 3/4 cream; 1/4 cup butter or olive oil; Salt and pepper to taste

Ingredients

Units Scale

1 lb brussels sprouts
1 tbsp olive oil
1 tsp garlic powder
1/3 cup parmesan cheese
salt
cayenne pepper (optional)

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Instructions

Preheat oven to 425 F
Chop the ends of the Brussels sprouts. Boil water with 2 tsp of salt and boil the Brussels sprouts for 10 minutes. They should be bright green and soft but not fully cooked, it’s important they do not get too mushy
Use a towel to pat them dry and toss them in a bowl with olive oil, salt, parmesan, garlic and cayenne pepper.
Lay out on a baking sheet. Use the bottom of a glass or mason jar to press each brussel sprout down until flat, and sprinkle with additional parmesan.
Bake for 30 minutes until the bottom is golden brown and enjoy!