Winter Root Vegetable Puree
Servings: 6
Kosher Key:
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
- 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.