(Sides) Carrot Garlic & Celeriac Puree

(Sides) Carrot Garlic & Celeriac Puree
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of (Sides) Carrot Garlic & Celeriac Puree calories by ingredient
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for a more creamy outcome replace oil with butter, and add cream in stage 3. for a more creamy outcome replace oil with butter, and add cream in stage 3.
Number of Servings: 8


    # 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.

TAGS:  Side Items |

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