- 1 bulb Garlic
- 1 head Celeriac
- 5 Shallots
- 1 head Cauliflower
- Homemade chicken broth
- Salt and pepper to taste
Remove the thick exterior skin of the Garlic, leaving only the fine papery skin. Cut off a half inch of the top stem end. Place it in a little baking dish. Brush the exposed cloves lightly with olive oil. Pour some chicken broth into the bottom of the dish. Roast at 425ºF for 30 minutes or until you can easily pierce a clove and that once it cools, it is like paste.
Peel the Celeriac and cut it into 1 inch cubes. Peel the Shallots: if large, cut in half, otherwise, leave them whole. Toss the Celeriac and Shallots very lightly with olive oil and a sprinkle of kosher salt. Roast at 400ºF for 15 minutes. Carefully remove the tray from the oven and flip the vegetables over so that they cook evenly without visibly caramelizing. (You want the final "mash" to look like mashed Potatoes.) Carefully pour a little chicken broth into the tray, about a half cup depending on the size of the tray) and cook for another 10 to 15 minutes until soft and the broth has evaporated. Wash and cut Cauliflower into equally sized florets and steam longer than usual, so that it is really soft, almost mushy.
In batches, purée everything in a food processor. Once everything has been mashed, add Garlic "paste" to taste: do not put the whole head in: add a clove of paste at a time until you like the flavor. Only add more chicken broth if it is really too thick, it is supposed to resemble the consistency of mashed Potatoes. Season with salt and pepper to taste. If you like, you can run the mash through a food mill to remove any pieces that didn’t purée finely.