Prep and cook time: 1¼ hours Serves 6-8
1 head of garlic
1 tablespoon ghee (or more as needed)
2 parsnips
2 carrots
1 sweet potato
1 yam
2 Yukon Gold potatoes (medium, organic)
¼ cup Greek yogurt
1 cup (or more as needed) bone broth or veggie broth (without sugar)
4 tablespoons freshly chopped oregano
4 tablespoons freshly chopped parsley
4 tablespoons freshly chopped chives
lemon pepper and fresh horseradish, to taste
Preheat oven to 400 degrees. Cut ¼ to ½ inch off the head of garlic, leaving skins intact but exposing the tops of the cloves. Brush lightly with 1 teaspoon oil. Place in ramekin or muffin tin and cover with foil. Wash veggies well. Cut into small pieces, toss with ghee and salt and pepper, and place in a roasting pan. Roast garlic and veggies at the same time in preheated oven for 45 minutes.
When veggies are finished, mash them in a blender, food processor, or in a pot with a masher. Add chicken or veggie broth as needed for consistency. Squeeze cloves from the garlic skins into the vegetable mixture. Add ¼ cup Greek yogurt and continue blending or mashing. Work in herbs. Add lemon pepper and/or fresh horseradish if desired.
