• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Roasted Garlic–Root Vegetable Mash

  • 12servings
  • 90minutes
  • 245calories

Add to MenuAdd to Calendar

Source: www.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head(s) garlic , sliced in half horizontally

  2. 2 tablespoon(s) vegetable oil

  3. 2 1/2 pound(s) Yukon gold potatoes

  4. 1 1/2 pound(s) sweet potatoes

  5. 2 pound(s) rutabagas

  6. 1 1/4 cup(s) whole milk

  7. 4 tablespoon(s) butter , melted

  8. 1/2 cup(s) lower-sodium chicken broth

  9. Salt

  10. Pepper

  11. 3/4 cup(s) plain bread crumbs

  12. 1/2 cup(s) grated Pecorino Romano cheese

  13. 6 large fresh sage leaves , finely chopped

  14. 1/2 teaspoon(s) fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. On sheet of foil, drizzle garlic with 1 tablespoon oil. Wrap tightly; roast 40 to 50 minutes or until soft.

  2. Meanwhile, peel all potatoes and rutabagas; cut into 1 1/2-inch chunks.

  3. In 8-quart saucepot, place Yukon gold potatoes, rutabagas, and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat; add sweet potatoes. Simmer uncovered 20 minutes or until vegetables are very tender. Drain; return to pot.

  4. Remove and discard garlic skins from cloves. To vegetables, add garlic, milk, 3 tablespoons butter, broth, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash until smooth. Transfer to 3-quart baking dish. (Can refrigerate, covered, up to overnight; bake in 400 degrees F oven for 15 minutes or until warm before continuing.)

  5. In bowl, combine crumbs, Pecorino, sage, thyme, and remaining oil and butter. Sprinkle over mash. Bake 15 to 20 minutes or until top is golden brown.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback