Pureed Celery Root, Parsnips And Potatoes

Recipe Ingredients

1		Celery root, celeriac - (16 oz) - trimmed, peeled,
		And cut into 1/2" pieces
1 lb	454g / 16oz	Parsnips - trimmed, peeled,
		And cut into 1/2" pieces
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 1" pieces
1 cup	237ml	Low-fat (1%) milk
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter

Recipe Instructions

Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well.

Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.

This recipe yields 6 servings.

Per serving: calories, 155; total fat, 3 g; saturated fat, 2 g; cholesterol, 7 mg.

Source:
Bon Appetit, January 1998

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