|Roasted Garlic Organic Potato and Celery Root Puree|
|Written by Laura Klein|
1 head of organic garlic
Preheat oven to 375°F.
Cut top off of garlic. Drizzle with olive oil and wrap in tin foil. Roast in oven until tender about 45 minutes, checking it about 30 minutes into it for tenderness. Remove garlic head from oven and cool. When garlic head is cool enough to touch, squeeze out garlic toes into a small dish and set aside.
Place potatoes and celery root in a large pot. Cover with water and a generous amount of salt (the water should taste like the ocean). Boil until fork tender about 15-20 minutes. Drain well. While veggies are still hot, force them through a food mill fitted with a medium disk or potato ricer back into the sauce pan. Stir with a wooden spoon over medium heat to evaporate some of the moisture in vegetable mix, about 5 minutes. Add butter, cream, garlic, salt and white pepper and stir until hot. Drizzle vegetable puree with truffle oil if desired and serve.
Chef's note: When skinning and slicing celery root, place it in acidulated water (water with fresh organic lemon juice) to prevent the celery root from turning brown. Additionally if you use a food processor or blender to puree the vegetables, they will become gluey and stringy. Hence, use a food mill, potato ricer or sieve.