Root Vegetable Puree

1 large head garlic, roasted until soft 1 pound celery root, peeled, cut into 1-inch pieces 1 pound rutabaga 1 pound parsnips, peeled and cored 2 pounds Yukon gold or russet potatoes, peeled, cut into 2-inch pieces 2 cups whole milk 6 tablespoons unsalted butter Kosher or sea salt ½ teaspoons freshly ground black pepper Directions

Remove the softened pulp from the roasted garlic. Mash and set aside. Put the celery root and potato cubes in a large pot. Cover with cold water by about 2 inches. Bring pot to a boil, then add 1 tablespoon salt. Cook until vegetables are tender (20 to 25 minutes). Drain well. Meanwhile, heat the milk and butter in a small pot until scalded. Stir in the roasted garlic puree. Puree the celery root and potatoes through a food mill or potato ricer. In a large bowl, combine the pureed vegetables, pepper and the milk/butter/garlic mixture to make a firm but creamy consistency. Season with salt to bring out the full flavor of the puree. If you’re not serving immediately, keep it warm in a heat-proof bowl over simmering water. If the puree needs to sit for more than 10 minutes, add more hot milk. Courtesy of A Healthy Kitchen by Chef Dio and Terese’s catering company.


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