Side Items

(Sides) Carrot Garlic and Celeriac Puree takes several minutes to prepare.

(Sides) Carrot Garlic and Celeriac Puree takes several minutes to cook.

(Sides) Carrot Garlic and Celeriac Puree makes 8 servings.

The ingredients for (Sides) Carrot Garlic and Celeriac Puree are:

# 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)

Here is how you make (Sides) Carrot Garlic and Celeriac Puree:

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: 8Recipe submitted by SparkPeople user RYEAXL1.

The nutritional information for (Sides) Carrot Garlic and Celeriac Puree is:

• 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