Purée of Roasted Garlic and White Vegetables

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Purée of Roasted Garlic and White VegetablesRecipe
Photography: Karry Hosford
Turnips and celeriac turn ordinary mashed potatoes into a dish that can stand up to lamb, pork, or beef.
8 servings (serving size: 3/4 cup)


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1 whole garlic head
3 1/4 cups chopped peeled baking potato (about 1 3/4 pounds)
3 cups chopped peeled turnip
2 1/2 cups chopped peeled celeriac (celery root; about 3/4 pound)
1 cup chopped onion
2 tablespoons butter
1/4 cup whipping cream
1 1/2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

Place potato, turnip, celeriac, and onion in a large Dutch oven; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until vegetables are tender. Drain. Place half of vegetables in a food processor; process until smooth. Pour puréed vegetables into a bowl. Repeat procedure with the remaining vegetables.

Melt butter in pan over medium heat. Stir in garlic pulp, puréed vegetables, and cream; cook 5 minutes or until thoroughly heated, stirring frequently. Stir in the vinegar, salt, and pepper.

Created date

November 2003

Nutritional Information

Calories 181
Caloriesfromfat 29 %
Fat 5.9 g
Satfat 3.6 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 30.1 g
Fiber 3.9 g
Cholesterol 18 mg
Iron 0.9 mg
Sodium 406 mg
Calcium 58 mg