Roast Garlic & Carrot Mash

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Roast Garlic & Carrot Mash

 

 

2 heads garlic

5 kg (11 lb) floury potatoes, peeled, chopped

2 kg (4 1/2 lb) carrots, peeled, chopped

125 g (4 1/2 oz) vegan margarine, cubed

1 cup milk alternative, warmed

salt and ground white pepper, to taste

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan forced.

 

2. Wrap garlic in foil. Roast for 30 minutes or until tender.

 

3. Meanwhile, steam potatoes and carrots, in batches, for 25 to 30

minutes or until tender. Transfer to two large bowls. Roughly mash.

 

4. Remove garlic from foil; squeeze flesh from cloves into each bowl.

 

5. Divide margarine and milk alternative between the two bowls and

mash until well combined.

 

6. Season to taste with salt and ground white pepper. Serve warm.

 

 

 

TIP: For a smooth and creamy mash, use the back of a wooden spoon to

push potato through a sieve.

 

TIP: To remove garlic flesh from roasted skins, gently break head

apart; squeeze the core end to push out the flesh.

 

TIP: To reheat mash, place in large, shallow, microwave-safe dishes;

cover with plastic food wrap. Cook on High (100%) in 3-minute bursts,

stirring after each burst, until hot throughout.

 

 

 

Serves 20.