Smashed Root Vegetables

By Terry Anderson

• 5 lbs assorted root vegetable (celeriac, parsnips, rutabaga, sweet potatoes)
• ½ sweet yellow onion, diced
• ½ tsp fresh or dried thyme
• 2 Tbsp olive oil (or coconut oil)
• 4 garlic cloves, crushed
• 1 tsp sea salt
• ½ cup chicken stock, warmed
• ¼ tsp freshly ground black pepper
• Chives, for garnish

Directions

1. Preheat oven to 400 degrees (F). Line two rimmed baking sheets with parchment. Peel and dice all root vegetables. Spread vegetables and onions evenly on the parchment linings. Drizzle with olive oil, sea salt, black pepper, and thyme and stir together until fully coated. Roast in the oven for 30 minutes, stirring every 10-15 minutes. Add garlic to the baking sheets. Continue to roast for an additional 25-30 minutes or until vegetables are very tender.
2. If you are serving immediately, remove from the parchment and place in a large mixing bowl or upright mixer. Add chicken stock and beat until mashed. Add more chicken stock if you’d like a smoother mash. Season mashed root vegetables with additional sea salt and freshly ground black pepper, if desired. Garnish with chopped chives. If you are making these ahead of time, place the cooked root vegetable into a covered, oven-proof baking dish and refrigerate overnight. Follow the prep list for timing on how to reheat prior to serving.