(Sides) Carrot Garlic & Celeriac Puree
- Number of Servings: 8
Ingredients
# Oregano, ground, 0.50 tsp (remove)# Pepper, black, 0.50 tsp (remove)# Carrots, raw, 200 (remove)# Garlic, 16 cloves (remove)# Onions, raw, 1 cup, chopped (remove)# Celeriac, 200 gram(s) (remove)# Olive Oil, 1 tbsp (remove)
Preheat oven to 350°.
1. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
2. Place carrots, 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 vegetables in a food processor; process until smooth. Pour puréed vegetables into a bowl.
3. Melt butter in pan over medium heat. Stir in garlic pulp, puréed vegetables, (and cream if desierd); cook 5 minutes or until thoroughly heated, stirring frequently. Stir in the oregano, and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user RYEAXL1.
1. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
2. Place carrots, 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 vegetables in a food processor; process until smooth. Pour puréed vegetables into a bowl.
3. Melt butter in pan over medium heat. Stir in garlic pulp, puréed vegetables, (and cream if desierd); cook 5 minutes or until thoroughly heated, stirring frequently. Stir in the oregano, and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 52.8
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 44.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.3 g
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