I have gone on and on here about how much I love mashed potatoes (one of my fave recipes). Who doesn’t really? However, I do consider them “special occasion” food with their copious amounts of butter, cheese and cream.
The rest of the time I often just puree cauliflower for a “faux” mashed potato fix and don’t add much of anything, it doesn’t need it. Kind of like this Winter Root Vegetable Puree, it has so much flavor from the veggies themselves.
I love, love root veggies more than one can imagine, I’m not even sure where it came from. I didn’t grow up eating this stuff. But geez it’s such a yummy, low-calorie way to enjoy what your brain thinks is mashed potatoes. It totally satisfies my urge for that starch side dish.
One of the root vegetables I used was celery root. Have you ever used it or seen one? They are pretty ugly and look challenging to cut..but they’re not. They peel easily with a knife and are available at almost every market. Try adding it to soup, it’s delicious.
The turnips add a peppery flavor to this puree while the parsnips add sweetness. Turnips and parsnips play well together (as they did in this dish) and celery root is just a bonus. So much flavor allowed me to only use 1 Tablespoon of butter and nonfat milk, therefore the calorie count is really low for this dish. Have it on the side with Skinny Meatloaf and you are on your way to thin.
You are going to love this one, enjoy it.
Winter Root Vegetable Puree
- 14 oz (almost a pound, 399 g) celery root~ celeraic, peeled and cubed into 1-1/2" pieces
- 14 oz (almost a pound, 399 g) parsnip~ peeled and sliced into 1" thick coins
- 12 oz (3/4 pound, 387 g) turnips, peeled and cubed into 1-1/2" pieces
- 1 cup nonfat milk
- 1 Tablespoon butter
- 1 teaspoon kosher salt
- 3/4 teaspoon coarse ground pepper
- 1/8 cup green onion for garnish
- Add celery root, parsnips and turnips to a large pot and cover with water. Bring to a boil and simmer about 15 minutes or until vegetables are easily pierced with a fork. Drain.
- Add half of the vegetables and half of the milk, butter, salt and pepper to a blender. Puree until smooth, about 30 seconds. Repeat with the rest of the ingredients. (If you have a high-powered blender start by pureeing 1/2 the vegetables and then add the rest of the ingredients and you will be able to puree all in the same lot. If not, puree in two batches as stated.)
- Transfer to a serving dish and garnish with green onion.
- ~Please note, nutritional information is approximate and calculated when put into a database.
- Serving size: 3/4 cup
- Calories: 127
- Fat: 2 g
- Saturated fat: 1 g
- Unsaturated fat: 0 g
- Carbohydrates: 24 g
- Sugar: 7 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 6 mg