Smashed Potatoes, Celery Root and Roasted Garlic

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 Information

  • Nutritional analysis per serving (4 servings)

    163 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 122 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.
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.