Purée Of Roasted Garlic And White Vegetables

• 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 350u0b0.
2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350u0b0 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.

garlic, baking potato, celery root, onion, butter, whipping cream, white wine vinegar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pure-of-roasted-garlic-white-vegetables (may not work)