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Add a photoServings: 8
Ingredients
- 3 x garlic cloves divided
- 1 x parsnip - (6 ounce) peeled, and cut into 1 1/2" slices
- 1 x celery root - (11 ounce) peeled, and cut into 1 1/2" cubes Salt to taste
- 2 x turnips - (10 ounce total) peeled, and cut into 2" cubes
- 2 lrg baking potatoes peeled, and cut into 2" cubes
- 2 Tbsp. butter
- 1/4 c. warmed lowfat milk or possibly cream as needed
- 1 dsh grnd nutmeg Freshly-grnd white pepper to taste
Directions
- Place 1 clove of garlic, the parsnip and celery root in a saucepan of salted water to cover.
- In another saucepan, do the same with the remaining garlic, turnips and potatoes. Bring both to boil and cook, covered, till the vegetables are soft, about 25 to 30 min. Drain both. Puree the warm parsnip and celery root in a food processor; check for fiber. If there is any, press the puree through a sieve to remove it or possibly pass it through a food mill.
- Use a potato masher to mash the garlic, turnip and potatoes while warm; press through a sieve to remove any lumps or possibly pass through a food mill.
- Add in the butter along with the puree. Stir in 2 Tbsp. of the lowfat milk (or possibly cream), the nutmeg, 1/4 tsp. of salt and white pepper to taste. Add in more lowfat milk if the mix is too thick.
- Taste; adjust seasonings. (This can be served immediately or possibly transferred to an ovenproof or possibly microwave-proof casserole and refrigerated overnight. Serve warm. Reheat, covered, in a 375-degree oven for 20 min or possibly microwave till warm, about 5 min, stirring midway.)
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 28 | 29% |
| Total Fat 3.13g | 4% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 78mg | 3% |
| Potassium 364mg | 10% |
| Total Carbs 15.09g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.66g | 1% |
| Protein 2.23g | 4% |
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