The Lemon Bowl Garlic Mashed Sweet Potatoes and Parsnips
Ingredients
1 head of garlic
1 tablespoon extra virgin olive oil
3 parsnips (peeled and cut into 3 inch pieces)
2 sweet potatoes (peeled and cut into 3 in pieces)
⅔ cup plain Greek yogurt
½ cup milk
2 tablespoons butter (unsalted)
salt and pepper to taste
Instructions
Pre-heat oven to 400 degrees.
To roast garlic, use a sharp knife to slice off the top of the bulb to expose the top of each clove. (Hold it at the base/stem which keeps everything together.) Place garlic head on a piece of tin foil and drizzle with olive oil and a pinch of kosher salt. Wrap foil on top of garlic and pinch to close. Roast in oven for 30 minutes. Set aside to cool.
Meanwhile, place peeled parsnips and sweet potatoes in a large pot and cover with cold water. Bring to a boil then simmer for 15-20 minutes or until fork tender. Strain and add back to warm pot.
Use a potato smasher to start mashing the parsnips and potatoes. Add yogurt, milk, butter and continue mashing.
Push out the roasted garlic from the cloves and add to pot; mash to combine. Add salt and pepper to taste. Serve warm.
19, S. T. N., 20, L. D. N., 27, C. M., & 28, L. D. M. (2022, April 27). Garlic mashed sweet potatoes. The Lemon Bowl®. https://thelemonbowl.com/garlic-mashed-sweet-potatoes/
