Puree Of Roasted Garlic And White Vegetables

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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 (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).
3. Wrap garlic head in foil.
4. Bake at 350° for 1 hour; cool 10 minutes.
5. Separate garlic cloves; squeeze to extract garlic pulp.
6. Discard skins.
7. Place potato, turnip, celeriac, and onion in a large Dutch oven; cover with water.
8. Bring to a boil, reduce heat, and simmer 15 minutes or until vegetables are tender.
9. Drain.
10. Place half of vegetables in a food processor; process until smooth.
11. Pour puréed vegetables into a bowl.
12. Repeat procedure with remaining vegetables.
13. Melt butter in pan over medium heat.
14. Stir in garlic pulp, puréed vegetables, and cream; cook 5 minutes or until thoroughly heated, stirring frequently.
15. Stir in vinegar, salt, and pepper.

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