Smashed Potatoes, Celery Root and Roasted Garlic
Published January 25, 1994
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
1 head garlic
1 teaspoon extra-virgin olive oil
1 pound golden potatoes, peeled and diced
1 pound celery root, peeled and diced (rutabaga can be used)
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
35 grams carbs; 165 calories; 1 gram monosaturated fat; 2 grams fat; 5 grams fiber; 561 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Slice the top off the head of garlic, brush the top with oil and wrap in foil. Place in the oven, and roast until golden brown, about 20 minutes.
- Step 2
Meanwhile, bring a pot of salted water to a boil, add the potatoes and celery root and cook until tender, about 20 minutes. Drain. Return the potatoes and celery root to the pot.
- Step 3
Squeeze the soft garlic cloves out of the head, and add to the pot. Smash the ingredients together with the back of a spoon or a potato masher until well-blended. Season with salt and pepper. Reheat briefly and serve.
Private Notes
Comments
Excellent way to use CSA root vegetables. Much lighter than plain mashed potatoes.