Rating: 5 stars
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Turnips and celeriac turn ordinary mashed potatoes into a dish that can stand up to lamb, pork, or beef.

Recipe by Cooking Light December 2003

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Credit: Photography: Karry Hosford

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

181 calories; calories from fat 29%; fat 5.9g; saturated fat 3.6g; mono fat 1.7g; poly fat 0.4g; protein 3.5g; carbohydrates 30.1g; fiber 3.9g; cholesterol 18mg; iron 0.9mg; sodium 406mg; calcium 58mg.
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