Roasted Garlic + Herb Root Mash
Serves: 6
  • 2 small garlic bulbs, tops sliced off slightly exposing the cloves
  • 2 heads cauliflower, chopped into small florets
  • 2 medium rutabagas, peeled and cut into 1-inch cubes
  • 2 medium turnips, cut into 1-inch cubes
  • 1 tsp fresh oregano, roughly chopped
  • 1 tsp fresh thyme, roughly chopped
  • salt and pepper, to taste
  • ghee or coconut oil, optional
  1. Preheat oven to 400°F. Wrap garlic bulbs in parchment-lined foil. Place on a baking sheet or dish, and roast for 30–40 minutes, or until the cloves are soft and the edges are browned.
  2. Place cauliflower, rutabagas, and turnips in a steamer pot. Steam until tender when pierced with a fork, 15–20 minutes. The cauliflower may be softer than the other vegetables, this is okay.
  3. Place turnips, rutabagas, and cauliflower into a medium pot. Once garlic is roasted, squeeze out of the bulb into the pot.
  4. Add oregano, thyme, salt, and pepper. Using an immersion blender, blend until smooth (mashed potato consistency). For a chunkier mash, use a potato masher. Taste, and add more herbs, salt, and/or pepper as desired.
  5. For added creaminess and flavor, add a few tablespoons of ghee or coconut oil.
Recipe by Bauman College at