- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, crushed
- 1 large sweet onion, such as Vidalia, thinly sliced
- Unrefined sea salt, to taste (such as Real Salt)
- White pepper, to taste
- 1 ¼ pounds Yukon Gold potatoes or fingerling potatoes
- 2 parsnips, peeled and cut
- 3 turnips, peeled and cut into chunks
- ½ cup organic vegetable broth
- ½ cup cashews
- 1 teaspoon fresh thyme
- Paprika, to taste
- ½ cup grated Gruyere cheese (optional)
- Heat extra virgin olive oil in a large heavy skillet over medium-high heat. Add garlic and sauté 30 seconds. Add onions, season with salt and pepper to taste and cook until very soft, about 15 minutes.
- While onions cook place potatoes, parsnips and turnips in a large pot and cover with water. Add salt and bring to a boil. Cook until vegetables are tender, about 12 to 15 minutes. Drain and return vegetables to pot.
- Place the vegetable broth, cashews and thyme in a blender and process until smooth and creamy.
- Add the cashew cream a little at a time to the pot with the potatoes, parsnips and turnips. Use a potato masher to mash the potatoes (or a handheld stick blender for an ultra-creamy texture.)
- Preheat broiler. Transfer the mashed vegetables to an 8 x 8-inch casserole or individual gratin dishes. Sprinkle on a bit of paprika and top with onions and Gruyere cheese (optional). Brown gratin under hot broiler until bubbly, about 3 minutes. Serve warm.
Note: To make this vegan simply eliminate the cheese (and yes, it still tastes delish, even without the cheese!)