Mashed Turnips and Potatoes with Roasted Garlic and Onions

Method/Steps

1. Pour oil into a large baking pan. Add onion and mix until evenly coated. Push onion to 1 side and add garlic heads. Cut garlic heads in half crosswise. Set garlic, cut sides down, in pan.

2. Roast garlic and onion in a 375°F oven until garlic is very tender when pierced all the way to the centre and onions are browned, about 45 minutes; stir onions occasionally during cooking. Dn't disturb garlic. Set aside until cool enough to handle.

3. Quarter the turnips and potatoes. Place them in a large pot with the broth. Bring to a boil over high heat, then cover and simmer until vegetables are very tender when pierced, about 20 minutes.

4. While turps and potatoes are cooking, squeeze garlic out of the papery husks and place the cloves in a small bowl. With the back of a spoon, mash garlic to a smooth paste. Mix in roasted onions. Set aside.

5. Transfer turnips and potatoes to a large bowl and mash. Add garlic mixture, and mash until smooth.

6. Combine broth, milk and butter; heat. Add salt and pepper to taste.

7. Add broth mixture to potato mixture, stir until smooth and creamy. Adjust seasoning. Spoon into shallow casserole. Broil 4 inches from heat until the top is dappled with golden brown spots, about 5 minutes. Serve hot.