This creamy puree is yet another delicious alternative to mashed potatoes. Bring this dish along to any holiday table!
Remove the outer, white papery skin from a garlic head, but don't peel or separate the garlic cloves. Wrap the head of garlic in aluminum foil and bake at 350 degrees for 1 hour. Let cool for 10 minutes before separating the cloves and squeezing out the garlic pulp, otherwise you'll burn your fingers! Set the pulp aside and discard the skins. (Note: I just learned the neatest trick for removing the scent of garlic from your fingers; stainless steel neutralizes the odor, so wrap your hands around your sink faucet for a moment or two after the garlic-extraction process).
Meanwhile, place 3 and 1/4 cups chopped and peeled baking potato, 3 cups chopped and peeled turnip, 2 and 1/2 cups chopped and peeled celeriac (aka celery root), and 1 cup chopped onion in a Dutch oven. Cover the vegetables with water and bring to a boil, then reduce heat and simmer for 15 minutes.
Drain the vegetables, then process in a blender or food processor in 2 batches until smooth - I still had a few lumps, so got rid them with a potato masher even after blending.
Melt 2 tablespoons vegan butter (such as Earth Balance) in a pan or large skillet over medium heat. Add the garlic pulp, the pureed vegetables, and 1/4 cup vegan cream (such as Silk plain soy creamer); cook for 5 minutes, stirring frequently.
Stir in 1 and 1/2 tablespoons white wine vinegar, 1/2 tsp. salt, and 1/2 tsp. black pepper. 3/4 cups makes a side serving of 190 calories.
baking potato $2.41
plain soy creamer $1.99
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html