Pureed Celery Root, Parsnips And Potatoes

Pureed Celery Root, Parsnips And Potatoes
Pureed Celery Root, Parsnips And Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    celery root, celeriac - (16 oz) trimmed, peeled, and cut into 1/2" pieces

  • 1

    pound parsnips trimmed, peeled, and cut into 1/2" pieces

  • 1

    pound russet potatoes peeled, and cut into 1" pieces

  • 1

    cup low-fat (1%) milk

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    tablespoon butter

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: