This Root Vegetable Mash is Incredible!! Made with a Horseradish and Roasted Garlic Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Preheat the oven to 400°F (200°C).

Cut the top off the head of garlic to expose the cloves.

Drizzle the garlic with extra virgin olive oil and sprinkle with kosher salt and cracked black pepper.

Seal the garlic in foil and roast in the oven for about 45 minutes.

Peel the parsnips and russet potatoes, then cut them into big dice.

Cut the rutabaga in half to make peeling easier, then cut it into strips and dice it.

In salted boiling water, add the diced root vegetables and cook for about 20 to 25 minutes.

In a frying pan, add 2 cups of heavy cream and bring it to a simmer.

Whisk in 2 tablespoons of prepared horseradish into the simmering cream.

Remove the roasted garlic cloves from the head and mash them with a rubber spatula.

Drain the cooked root vegetables and place them in a bowl.

Add about 5 or 6 packs of butter to the vegetables and the horseradish cream sauce.

Season the mixture with cracked black pepper and kosher salt.

Mash the root vegetables until reaching the desired texture, adding about 2 sticks of salted butter gradually.

Incorporate fresh parsley into the mashed vegetables and adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens