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.