Whether it's taro, parsnips, pumpkin or squash, this incredibly simple recipe works for any root vegetable!
2 cups oil
2 pounds root vegetables of choice, cut into 2-inch pieces
Salt and pepper
2 tablespoons fresh garlic, minced
1 quart heavy cream
1/2 pounds unsalted butter
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In a mixing bowl, combine oil, root vegetables, salt, pepper and minced garlic.
Mix thoroughly so that everything is equally distributed.
Prepare a baking sheet with aluminum foil and lightly oil. Evenly distribute root vegetables across baking sheet.
Roast for 45 minutes, or until dark golden brown. Transfer each vegetable type to a separate mixing bowl.
Add butter and heavy cream to a sauce pot, season with salt and pepper. Heat until butter has melted, stirring to mix. Remove from stove and pour into each vegetable's mixing bowl, separating evenly.
Mash each vegetable to desire consistency. Adjust seasoning and cream as needed.