I love it! It's a great way to try new vegetables and trick others into eating more variety :) I tried it with my family.
Purée of Roasted Garlic and White Vegetables
Photography: Karry Hosford
Turnips and celeriac turn ordinary mashed potatoes into a dish that can stand up to lamb, pork, or beef.
Yield: 8 servings (serving size: 3/4 cup)
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Amount per serving
- Calories: 181
- Calories from fat: 29%
- Fat: 5.9g
- Saturated fat: 3.6g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.4g
- Protein: 3.5g
- Carbohydrate: 30.1g
- Fiber: 3.9g
- Cholesterol: 18mg
- Iron: 0.9mg
- Sodium: 406mg
- Calcium: 58mg
- 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.
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