Garlic-Potato Parsnip Puree

1. 1

   Preheat the oven to 400 degrees F. Place the garlic on a square of aluminum foil and drizzle with the olive oil.

2. 2

   Wrap the garlic tightly in the foil and bake until soft, about 30 to 40 minutes.

3. 3

   Unwrap the garlic and cool.

4. 4

   Gently press the cloves between your thumb and forefinger to release the softened garlic into a small bowl.

5. 5

   Set aside.

6. 6

   Bring a large pot of salted water to the boil.

7. 7

   Add the potatoes and parsnips and simmer until they are tender, about 20 minutes.

8. 8

   Drain the vegetables and force through the medium disk of a food mill or ricer into a bowl, or alternately mash with a potato masher in a large mixing bowl.

9. 9

   Add the garlic cloves, butter, salt and pepper and mix well, and stir in the cream a bit at a time to achieve the desired consistency.

10. 10

    Serve immediately, or chill, covered in the refrigerator for up to 2 days, reheating before serving.

* Per serving · 4 servings · Values may vary.

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