Purée Of Roasted Garlic And White Vegetables Recipe

Name: Purée Of Roasted Garlic And White Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350u00b0 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 pureed vegetables into a bowl. Repeat procedure with the remaining vegetables.
4
Melt butter in pan over medium heat. Stir in garlic pulp, pureed vegetables, and cream; cook 5 minutes or until thoroughly heated, stirring frequently. Stir in the vinegar, salt, and pepper.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Purée Of Roasted Garlic And White Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Purée Of Roasted Garlic And White Vegetables

How did you like this recipe?

Frequently Asked Questions