2lbyour choice root vegetablespeeled and cut in chunks
1whole garlic bulb
4tbspcreme fraicheor sour cream
salt/ black pepper
grated nutmegfreshly grounded
Heat the oven at 350F/180C
Put the garlic bulb on a piece of foil, sprinkle with olive oil, wrap up and bake until very soft about 45 minutes. Take out of the oven and cool slightly. Cut the garlic bulb in half crosswise and squeeze out the garlic pulp from the skins.
Put your choice of roots in a large pan of cold salted water. Bring to a boil and, with the lid on, simmer until tender. Test after 20 minutes. Each root will take more or less time.
Drain and put back in the dry pan over low heat to steam out the wateriness.
Using a food mill or a mixer, food processor or by hand, mash to a smooth puree. PS Potatoes don't do well in a blender, use a hand masher or you will get glue.
Slowly beat the garlic purée, the oil and the cream, then the lemon. Season well and work until the purée is light and fluffy.
Purées can be prepped a couple of days in advance. They can be frozen and used for soups.
Use potatoes, celeriac, parsnip Jerusalem artichokes, sweet potatoes, carrots, turnips, rutabagas .
You can combine them or serve them together side by side.
You can add herbs, ginger horseradish or mustards.