Roasted garlic vegetable mash
(at time of publication)
- 1 bulb garlic
- olive spray oil
- 1 large parsnip
- 2 kumarasweet-potatoX
- 1 large carrot
- 1 swede
- 3 tablespoons chopped fresh parsley
- black pepper, to season
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1 Preheat oven to 200°C. Break garlic in pieces and spray with oil. Bake for 25 minutes until garlic feels soft. Meanwhile, peel and dice the remaining vegetables, keeping carrot and swede separate.
2 Place chopped carrot and swede in a large pan. Cover with cold, lightly salted water and boil for 5 minutes. Add parsnip and kumara. Continue boiling for another 15 minutes until vegetables are cooked.
3 Drain well. Add roasted garlic flesh and parsley. Season with pepper. Mash vegetables roughly or for a smoother texture use a stick blender. Serve.
Serve as part of our Easy entertaining: Fuss-free dining dinner party menu for six, which also includes a complete shopping list and step-by-step timeline.
Nutrition Info (per serve)
Total fat 1g
–Saturated fat 0g
Dietary fibre 4g
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