Pureed Celery Root, Parsnips And Potatoes

By á-174942

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

Details

Servings 6

Preparation

Step 1

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.