Puree of Roasted Garlic and White Vegetables

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.

Cost:
garlic $0.54
baking potato $2.41
turnip $1.22
celeriac $3.16
plain soy creamer $1.99