I got this recipe from the Nutrition Stripped Cook Book and feel in love. Using turmeric adds a great anti-inflammatory property to this mash while also creating a beautiful gold color. This recipe uses celeriac also known as celery root which is a great source of fiber, magnesium, phosphorus, calcium and potassium. This root vegetable also contains vitamins B1, B2, and E. This root vegetable, pictured above, is super versatile and easy to work with in soups, salads, and this mashed potatoes. Take a try and let me know what you think.
2 Medium yellow potatoes or Japanese Sweet Potato
5 Turnips, peeled and chopped
1 celeriac, peeled and chopped
2 teaspoons ground turmeric
1 teaspoon sea salt
Freshly ground pepper
3 tablespoons olive oil
1 head of garlic
1/2 cup coconut milk
Preheat oven to 400F and line two baking sheets with parchment paper and set aside. In a large bowl combine potatoes, turnips, celeriac, turmeric, salt, and pepper. Drizzle olive oil and toss until well combined. Spread evenly on prepared baking sheet. For roasting garlic head, slice the bottom 1/4 layer to expose individual cloves and place bulb on baking sheet. Place both sheets into oven and bake for 40 minutes or until soft. Allow garlic bulb to cool until you can handle and then squeeze the individual cloves out of the skin into a blender or mixer. Add roasted veggies from oven to blender or mixer with garlic cloves and mix until combined and smooth. Add coconut milk and Enjoy !