Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.35 Kcal (663 kJ) | ||
| Calories from fat | 36.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 4% | |
| Sodium | 374.88mg | 16% | |
| Potassium | 277.62mg | 6% | |
| Total Carbs | 27.3g | 9% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 4.38g | 18% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 0.5mg | 3% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 69.43 Kcal (291 kJ) | ||
| Calories from fat | 15.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 6% | |
|---|---|---|---|
| Cholesterol | 5.17mg | 4% | |
| Sodium | 164.37mg | 16% | |
| Potassium | 121.73mg | 6% | |
| Total Carbs | 11.97g | 9% | |
| Sugars | 1.64g | 15% | |
| Dietary Fiber | 1.92g | 18% | |
| Protein | 1.66g | 8% | |
| Vitamin C | 6.9mg | 26% | |
| Iron | 0.2mg | 3% | |
| Calcium | 33.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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