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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Purée Of Roasted Garlic And White Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions