Purée of Roasted Garlic and White Vegetables

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

Preparation

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.