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Purée of Roasted Garlic and White Vegetables

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.