Roasted Garlic Smashed Turnips and Potatoes

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Serve our Roasted Garlic Smashed Turnips and Potatoes with our Tempeh in Crosta and Sauteed Chard.

4 lbs organic Yukon Gold potatoes, quartered
1 lb white turnips, peeled and quartered
4 large bulbs of organic garlic
1/2 cup of vegetable stock
1 gallon of boiling water
3 to 4 stalks of organic celery

If you buy or make a rich vegan vegetable stock, you will not need salt and pepper in these mashed potatoes. Also, the celery in the boiling potato water adds a natural salty taste to the potatoes. If after you have made the potatoes and you feel they still need a little more salt and pepper, by all means, use to taste.

STEP ONE – MAKE THE GARLIC MIXTURE

Take four large bulbs of garlic and slice the tops off (about a 1/4 inch from the top) just enough to expose all of the cloves. Don’t cut off too much of the top of the bulb. Place the garlic in a heavy baking dish and ladle about a cup of vegetable stock over the garlic bulbs. Sprinkle with chopped organic Italian flat leaf parsley. Make tight seal by covering with baker’s parchment paper or in a shallow roasting pan that has a lid. Place the garlic in a hot oven (about 425oF) for one hour or until the garlic bulbs are a dark golden brown, and the garlic can be easily squeezed out of the bulb with your fingers. WARNING: let the garlic cool to the touch before squeezing it. When the garlic is cooled, squeeze into a medium sized mixing bowl. Add one cup of vegetable stock. Puree the garlic and stock mixture and set aside to be used later in the mashed potatoes.

STEP TWO – BOIL THE POTATOES AND THE TURNIPS
Bring a large stock pot of water (about a gallon) with the celery, potatoes and turnips to a boil and then simmer at low heat until they can be pierced gently with a fork. Immediately drain the water and let the potatoes and turnips “dry” in the pot they cooked in with lid removed (about a half hour).

STEP THREE – MASH THE POTATOES/TURNIPS AND ADD THE GARLIC
Once the potatoes and turnips are free from water (dried), place them in a large mixing bowl and mash with a potato masher. Add the garlic mixture and mix thoroughly. Remove the potatoes and turnips to an oven proof serving bowl and place (covered) in a warm oven (around 250oF) for at least a half hour (or until they are thoroughly heated) until you are ready to serve.

The potatoes will keep nicely in the refrigerator for about three days if you make them ahead of time. Just make sure you store them in an airtight container. Reheat and serve.

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