Vegetable puree

Pureed Celery Root, Parsnips and Potatoes

It's hard to believe that there's only one tablespoon of butter in this rich-tasting side dish.

6 SERVINGS

• 1 1-pound celery root (celeriac), trimmed, peeled, cut into ½-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

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.

PER SERVING: calories, 155; total fat, 3 g; saturated fat. 2 g; cholesterol, 7 mg

Edith Gross 19980530

Asko Korpela 980531 (19980530) o Asko.Korpela@kolumbus.fi o AJK kotisivu