Fall Fare: Whip Up This Healthy Three Root Smash

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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.

Reprinted with permission from The Wholefood Pantry

Fall Fare: Whip Up This Healthy Three Root Smash
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Amber Rose, has a new collection of recipes out that favor entirely natural ingredients. Keep it extra-nutritious with this three root smash.
Prep Time
20
minutes
Cook Time
20
minutes
Servings
0
servings
Ingredients
  • 1 bulb garlic
  • 2 tablespoons ghee
  • 4-5 large carrots
  • 1/3 rutabaga
  • 1/2 celeriac
  • 7 tablespoons unsalted butter
  • A small bunch chives
  • sea salt and freshly ground black pepper
Directions
  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the mash into a serving bowl, scatter over the chives, and serve while piping hot.
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