Pureed Celery Root, Parsnips and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It's hard to believe that there's only one tablespoon of butter in this rich-tasting side dish. Ingredients:
1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces |
1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces |
1 pound russet potatoes, peeled, cut into 1-inch pieces |
1 cup low-fat (1%) milk |
1 tablespoon butter |
Directions:
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.
2. Per serving: calories, 155; total fat, 3 g; saturated fat, 2 g; cholesterol, 7 mg. Nutritional analysis provided by Bon Appétit
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