Once you learn to cook whole, you’ll never go back to semi-homemade. Recipe developer, food stylist and private chef to the stars, Amber Rose, has a new collection of recipes out that favor entirely natural ingredients. Skip the fillers and additives and keep it extra-nutritious with this three root smash.
This smash is addictive, creamy, delicious, colorful, and has a great chunky texture, perfect for topping with all manner of things. I top it with everything from roast meat and sausages, through to garlicky greens with a crispy fried egg. It’s totally comforting, and a great winter warmer, wholesome and filling.
- 1 bulb garlic, kept whole
- 2 tablespoons ghee
- 4-5 large carrots, peeled and cut into 1 1/4-inch chunks
- 1/3 rutabaga, peeled and cut into 1 1/4-inch chunks
- 1/2 celeriac, peeled and cut into 1 1/4-inch chunks
- 7 tablespoons unsalted butter
- A small bunch chives, roughly chopped
- sea salt and freshly ground black pepper
For the smash
Preheat the oven to 400°F.
Cut the garlic bulb in half horizontally, place it on a large sheet of foil, drizzle with the ghee, and season with salt and black pepper. Wrap the foil around the garlic, and place on a baking sheet in the oven for 40 minutes until golden and soft.
Place the carrots, swede, and celeriac in a large pan of lightly salted water, and bring to a boil. Simmer for 20 minutes until soft, then drain and allow to cool in the colander for 5 minutes.
Return the carrots, swede, and celeriac to a clean saucepan. Squeeze in half the roasted garlic (discarding the papery skins, and keeping the other half for another recipe), and add the butter. Using either a fork or a masher, mash the root vegetables until you have a rough, chunky consistency. Add salt and pepper to taste.
Spoon the mash into a serving bowl, scatter over the chives, and serve while piping hot.