Puree of Roasted Garlic and White Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Turnips and celeriac turn ordinary mashed potatoes into a dish that can stand up to lamb, pork, or beef. 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 |
Directions:
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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