Recipe Review: As you probably know Simon hates potato, so when I saw this alternative I had a massive craving to replace what I sometimes miss. I know it says it's a long cooking time but most of that is chucking the garlic in the oven for an hour before you start cooking dinner... not as much effort involved as it seems. We served this up with some pork shoulder steaks, red cabbage, cornichons and spinach.
Cooking time: > 1 hr 30 mins Serves: 2 - 4
Preheat oven: 200°
- 1 whole head of garlic, unpeeled, top ½ inch cut off and discarded
- Extra virgin olive oil
- ½ large yellow onion, peeled and finely diced (nearly 1 cup)
- 1 turnip (about the size of a baseball), peeled and quartered
- Two 400g tins of cannellini beans, rinsed and drained
- ½ cup Vegetable stock or Chicken stock, or water
- Sea Salt
- Fresh ground black pepper
1. Tear off a piece of tinfoil and place the head of garlic in the centre. Drizzle the top of the garlic with a spoonful of olive oil, wrap the whole thing up, and roast it for 1 hour, or until the garlic cloves are very soft and a bit caramelized. Set the garlic aside until it's cool enough to handle.
2. Meanwhile, heat 3 tablespoons of olive oil in a medium saucepan, set over medium-low heat. Add the diced onion and cook, stirring now and then, until softened and a bit browned (but not at all burned – watch the heat!), a good 20 minutes.
3. Meanwhile, steam the turnip until it's completely cooked through, about 10 minutes (you'll know it's cooked through when you pierce it with the blade of a knife and you meet zero resistance).
4. Once the onions are browned, add the beans to the pot along with the stock or water, a large pinch of salt, and a drizzle of olive oil (about 2 tablespoons). Add the steamed turnip to the pot. Gently squeeze the cloves of roasted garlic from their pockets and add them to the pot, being sure not to get any of the garlic 'paper' into the mix. Stir everything together and let it bubble for 2 or 3 minutes just to let each ingredient say hello to the others.
5. Using a hand blender, puree the mixture until it's completely smooth. If you don't have a hand blender , you can puree the mixture in a food processor or in a blender (you may need small amount of stock to assist with the puree). Or if electronics aren't your thing , you can simply crush it with a potato masher – this won't yield as elegant a result, but it'll still be good.
6. Season with salt and pepper if required and serve.
Next time I would lessen the chicken stock to ¼ cup stock and ¼ cup water as I found it made it a little salty for my liking.
I would also like to try it just using a potato masher rather than making a puree as I felt it lost some of its mashed potato texture that I was craving when having it as a puree.