Winter Root Vegetable Puree

by Cathy Pollak
Print Email

Winter-Root-Vegetable-PureeI 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 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.

Winter Root Vegetable Puree

Recipe from: Created by Cathy Pollak for | Serves: 6


  • 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.

Cathy owns a vineyard and winery in the Willamette Valley of Oregon.  She is a food writer forDavis Life Magazine and blogs daily about wine, food and everydayliving.  She lives with her husbandand two sons.  You can visit her at


0 #1 carolan 2014-01-22 06:23
this sounds super and I am going to try most ny thanks...

Add comment

Security code

Restaurant News

Hidden Treasures at Tacos Por Favor
Los Angeles
by David Latt

tacosporfavorextDriving on the freeway, looking at the streets and neighborhoods below, I often wonder what fabulous restaurants I'm missing. Tacos Por Favor is one of those places that I had heard about for...

A Santa Ynez Wine Country Find: Industrial Eats
Southern California
by Lisa Dinsmore

ieentranceI just love the food and wine community on social media. They find all the coolest and latest places to go when you head out on the road. While our trips to wine country always center on finding...

The Royal China Restaurant
London - British Isles
by Carolan Nathan

royalchina2When visiting London recently and wanting to try some of the vaunted restaurants there I was fortunate to find The Royal China Restaurant which together with its sister/brother Sun aptly called...

One Pico
Los Angeles
by S. Irene Virbila

shutters.jpg Tables lined up along the windows at One Pico offer not only an ocean view, but also a glimpse of Santa Monica's glitzy new Ferris wheel. Its complex computer system dials out the colors,...