Try this Sweet Potato Puree with Roasted Garlic recipe, or contribute your own.
Suggest a better descriptionFirst roast the garlic: Wrap the head in foil, put in a preheated 400 oven and bake for 30 to 40 minutes, or until completely soft. When cool, cut the top free from the head, separate the cloves, and set aside. Peel and quarter the potatoes. Put them in a pot with a steamer insert. Season with a tsp of salt and steam over medium to high heat until cooked, about 20 minutes. Drain, add the unpeeled roasted cloves of garlic and puree through a food mill. Return the puree to the pot and reheat over low heat. Scald the milk in a separate saucepan and add from 1 to 2 cups to the potatoes, depending on how dry they are. Then add the olive oil to taste and season with salt and pepper. Serve immediately or keep warm in a double boiler. Recipe by: Chez Panisse Vegetables by Alice Waters By Meg Antczak
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 6 servings | ||
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Calories: 425 | ||
Calories from Fat: 168 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 126mg | 4 % | |
Potassium 1183mg | 31 % | |
Total Carbohydrate 60g | 18 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 53.4g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 425
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