Mashed root vegetables with sweet garlic
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Celery roots peeled, cut into 2-inch chunks |
| 2 | larges | Russet potatoes, peeled, cut into 2-inch chunks |
| 1 | large | Parsnip, peeled, cut into 2-inch chunks |
| 1½ | quart | Boiling salted water |
| 4 | larges | Garlic cloves |
| 1½ | tablespoon | Margarine |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Nutmeg, freshly grated |
| Fresh, ground pepper | ||
Directions
Plunge celery roots, potatoes and parsnip into pot of boiling water.
Cook 10 minutes. Add garlic cloves. Cook until vegetables are tender, about 10 minutes more. Drain vegetables.
Put hot drained vegetables, margarine, salt, nutmeg and pepper into a processor fitted with metal blade. Puree mixture until very smooth, stopping to scrape down sides of bowl, about 1 to 2 minutes. Adjust the seasonings to taste. Transfer to greased 5-cup capacity baking dish. Cover dish with foil. Can be made several hours ahead & kept at room temperature.
To serve, bake at 300F until hot. Spoon hot mixture onto 6 heated dinner plates, dividing evenly. Adadpted from "L.A. Times", 27January, 1994, posted by Manny Rothman.