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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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.
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