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Ingredientes
- 1 med butternut squash
- 1 med celery root
- 3 med potatoes
- 3 lrg carrots
- 3 lrg parsnips
- 2 x bay leaves
- 3 Tbsp. unsalted butter
- 3 Tbsp. whipping cream
- Â Â Grnd nutmeg
Direcciones
- Butter 10- to 12-c. casserole. Bring large pot of salted water to boil.
- Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add in vegetables and bay leaves to boiling water; cook till tender,
- stirring occasionally, about 20 min. Drain vegetables. Throw away bay leaves.
- Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl.
- Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper. Transfer puree to prepared casserole. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Preheat oven to 350F. Bake puree till heated and beginning to brown on top, about 45 min. Serve warm.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 759g | |
| Calories 909 | |
| Calories from Fat 458 | 50% |
| Total Fat 52.1g | 65% |
| Saturated Fat 32.47g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 183mg | 8% |
| Potassium 2677mg | 76% |
| Total Carbs 103.42g | 28% |
| Dietary Fiber 15.9g | 53% |
| Sugars 12.93g | 9% |
| Protein 12.75g | 20% |
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