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Pureed Celery Root, Parsnips And Potatoes Recipe

by Global Cookbook

Ingredients

1 x celery root, celeriac - (16 ounce) trimmed, peeled,     and cut into 1/2" pcs 1 lb parsnips trimmed, peeled,     and cut into 1/2" pcs 1 lb russet potatoes peeled, and

cut into 1" pcs 1 c. low-fat (1%) lowfat milk     Salt to taste     Freshly-grnd black pepper to taste 1 Tbsp. butter

Directions

1. Cook celery root and parsnips in large pot of boiling salted water till beginning to soften, about 10 min. Add in potatoes; cover and cook till all vegetables are tender, about 20 min longer. Drain well.
2. Transfer vegetables to processor. Add in lowfat milk; puree till almost smooth. Return puree to same pot; stir over medium heat till heated through. Season with salt and pepper. Fold in butter. Transfer to bowl; serve.
3. This recipe yields 6 servings.
4. Comments: It's hard to believe which there's only one Tbsp. of butter in this rich-tasting side dish.

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