Creamy Roasted Celeriac Puree

🧂 Ingredients

• 1 head celeriac
• 1 cup potatoes
• 1 parsnip
• 5 cloves garlic
• 1.5 cup milk

  or more depending on texture desired
• 2 tablespoons olive oil
• 5 tablespoons butter
• 1.5 teaspoon salt
• fresh cracked black pepper

  for garnish

Instructions

• 1 Preheat oven to 160 C / 320 F.
• 2 Peel and rinse the celeriac, parsnip and potatoes. Cut the celeriac into thin
  slices.
• 3 Wrap the potatoes and parsnip in aluminum foil and place on baking tray. Lay the
  celeriac and whole unpeeled garlic cloves beside the foil packet. Drizzle the
  celeriac and garlic cloves liberally with the olive oil.
• 4 Roast the vegetables for 40 minutes until all the vegetables are fork tender.
• 5 Add all the vegetables as well as the butter and seasonings to the bowl of a
  food processor while the vegetables are still warm from the oven (squeeze the
  roasted garlic out of the peels - they should pop right out).
• 6 Blend everything up in the food processor until smooth - add milk a bit at a
  time until the puree has a smooth texture. Taste and adjust seasoning - the
  vegetables are quite sweet so you may need more salt.
• 7 Serve hot garnished with fresh cracked black pepper and more butter.

Nutrition Info