Purée of Roasted Garlic and White Vegetables

Purée of Roasted Garlic and White Vegetables
Photo by Photography: Karry Hosford

Ingredients

  • 2 ½ cups chopped peeled celeriac (celery root; about 3/4 pound)
  • ¼ cup whipping cream
  • 1 whole garlic head
  • 1 ½ tablespoons white wine vinegar
  • 2 tablespoons butter
  • 3 ¼ cups chopped peeled baking potato (about 1 3/4 pounds)
  • 1 cup chopped onion
  • + 3 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 3 cups chopped peeled turnip

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 o...

View full recipe at My Recipes

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