Roasted-Garlic Mashed Faux-tatoes

This dairy-free dish boasts big flavor thanks to the roasted garlic.

By Danielle Walker | Experience Life

Makes 4 servings
Prep Time 15 to 20 minutes
Cook Time 25 minutes

Ingredients

4 fennel bulbs, stalks and leaves removed
2 cloves garlic
2 tbs. extra-virgin olive oil
¾ tsp. sea salt, divided
¼ tsp. freshly cracked black pepper, divided
3 celeriac, peeled and cubed (about 4 cups)
3 tbs. ghee
½ cup unsweetened almond milk

Directions

STEP 1

Preheat oven to 425 degrees F.

STEP 2

Cut the fennel into quarters and place it in an oven-safe dish with the garlic. Drizzle the olive oil over it and sprinkle with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Cover and place in the oven and roast for 25 minutes.

STEP 3

In a large stockpot of water, boil the celeriac until soft, about 12 minutes. Drain and add to a food processor.

STEP 4

Add the roasted garlic and fennel mixture, ghee, almond milk, and the remaining salt and pepper to the food processor; process until smooth.

STEP 5

Serve warm.

While the flavor of licorice is a characteristic of raw fennel, roasting the bulbs brings out a subtler, savory taste. In this dish, roasted fennel and garlic are puréed with celeriac, or celery root, to mimic the texture of mashed potatoes. This is a great alternative for those who don’t like cauliflower, which is the most frequent substitute for mashed potatoes. – Danielle Walker

Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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