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Receta Pureed Celery Root, Parsnips And Potatoes
by Global Cookbook

Pureed Celery Root, Parsnips And Potatoes
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  Raciónes: 6

Ingredientes

  • 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

Direcciones

  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.