Smashed Potatoes, Celery Root and Roasted Garlic
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1head garlic
- 1teaspoon extra-virgin olive oil
- 1pound golden potatoes, peeled and diced
- 1pound celery root, peeled and diced (rutabaga can be used)
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
165 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 561 milligrams sodium
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.