Potato and root vegetable puree

8 servings

Ingredients

Quantity Ingredient
1½ pounds Russet potatoes; * peeled and cut into 1-inch chunks
1½ pounds One or combination of celery root (celeriac); turnips or daikon
½ teaspoon Salt; (orig was 2 tsp)
1 teaspoon Olive oil; (orig was 1 tbsp)
1 teaspoon Ground white pepper
¼ teaspoon Nutmeg

Directions

* I used Yukon Gold potatoes.

8 SERVINGS DAIRY-FREE

Put potatoes and root vegetables in large pot. Add water to cover and bring to a boil. Add 1 teaspoon salt. Reduce heat to medium and cook until tender, about 25 to 30 minutes. Drain. Transfer vegetables to food processor. Add oil, remaining salt, pepper and nutmeg. Process until mixture is pureed. Serve as you would mashed potatoes.

PER SERVING: 129 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 27G CARD.; 0 CHOL.; 592MG SOD.; 5G FIBER.

Recipe by: Vegetarian Times, November 1998, page 56 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Mar 19, 1999, converted by MM_Buster v2.0l.

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