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 NoblePig.com | Serves: 6

Ingredients

  • 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

Directions

  • 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 noblepig.com.

Comments   

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

Add comment


Security code
Refresh

 

restaurant news

O Rhode Island, How You Have Changed
New England
by David Latt

ri1.jpgIn the mid-1970s, when I lived in Providence the food wasn't very good. Sure there was great local seafood, especially clams and lobsters, but if you wanted to eat out, your choices were pretty...

Read more...
Guest House Cinnamon Rolls
Florida
by Sue Doeden

ImageOutside, the roosters crow. I look at the time display on my cell phone within reach. 4:30. A.M. As hard as I try, I cannot fall back to sleep. The continuous crying sounds of the roosters are...

Read more...
The Great Greek
Los Angeles
by Lisa Dinsmore

greatgreek.jpgEverybody has them. Those neighborhood joints you walk/drive by a million times but never go into. For no good reason. The place looks nice enough and clearly has customers, but you always just...

Read more...
Baby Blues BBQ
Los Angeles
by Telly Kousakis

babybluesbbq.jpgAfter a screening of the frightening (and somewhat hilarious) Paranormal Activity my pals and I wanted to grab a drink and maybe some chow. Three of us, on separate occasions, by different...

Read more...