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.