Winter Vegetable Puree
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups celery root, trimmed, peeled and cut into ½-inch cubes
- 2medium-size baking potatoes, peeled and cut into 1-inch cubes
- 2medium-size turnips, peeled and cut into ½-inch cubes
- 4medium-size leeks (white part only), washed well and cut crosswise into 1-inch pieces
- 1tablespoon salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
207 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 6 grams protein; 871 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the celery root, potatoes, turnips and leeks in a large saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until all of the vegetables are tender, about 30 minutes.
- Step 2
Drain well and pass the vegetables through a ricer. Add salt and pepper to taste. Divide among 4 plates and serve immediately.
Private Notes
Comments
A lovely side dish. I just happened to have celery root, turnips, and potatoes on hand. No leeks however so I added a few cloves of garlic. I used a potato masher, added a TBSP of butter, and kept warm on a very low flame until the rest of dinner was ready.
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