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Add a photoServings: 6
Ingredients
- 1 x celery root, celeriac - (16 ounce) trimmed, peeled,
- Â Â and cut into 1/2" pcs
- 1 lb parsnips trimmed, peeled,
- Â Â and cut into 1/2" pcs
- 1 lb russet potatoes peeled, and
- Â Â cut into 1" pcs
- 1 c. low-fat (1%) lowfat milk
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. butter
Directions
- Cook celery root and parsnips in large pot of boiling salted water till beginning to soften, about 10 min. Add in potatoes; cover and cook till all vegetables are tender, about 20 min longer. Drain well.
- Transfer vegetables to processor. Add in lowfat milk; puree till almost smooth. Return puree to same pot; stir over medium heat till heated through. Season with salt and pepper. Fold in butter. Transfer to bowl; serve.
- This recipe yields 6 servings.
- Comments: It's hard to believe which there's only one Tbsp. of butter in this rich-tasting side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 125 | |
| Calories from Fat 19 | 15% |
| Total Fat 2.17g | 3% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 24mg | 1% |
| Potassium 557mg | 16% |
| Total Carbs 25.22g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.55g | 2% |
| Protein 2.41g | 4% |
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