Mashed Winter Root Vegetables

Recipe Ingredients

1		Celery root - peeled, and (large)
		Thinly sliced
1		Parsley root - peeled, and
		Thinly sliced
2		Boiling potatoes, preferably Yukon Gold - peeled, and
		Thinly sliced
		Water - as needed
1 teaspoon	5ml	Coarse salt
2 tablespoons	30ml	Milk or chicken broth
1 tablespoon	15ml	Butter
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Minced parsley root leaves - (optional)

Recipe Instructions

Put celery root, parsley root and potatoes in 3-quart saucepan; cover with water and add salt. Bring to boil. Reduce heat, cover and simmer until very tender (test parsley root, as it takes the longest to soften), about 25 minutes.

Drain in colander. Return to pot over medium heat to dry out mixture, shaking pot often, about 5 minutes. Mash vegetables with masher or ricer. Add milk or broth and butter. Season with pepper to taste. Beat with whisk until fluffy.

Serve hot, garnished with minced parsley (if using).

This recipe yields 4 servings.

Each serving: 67 calories; 663 mg sodium; 8 mg cholesterol; 3 grams fat; 9 grams carbohydrates; 1 gram protein; 0.63 gram fiber.

Source:
The Los Angeles Times, 03-08-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.