Recipe - Potato And Root Vegetable Puree

1 One half pound Russet potatoes; * peeled
and cut into 1inch chunks
1 One half pound One or combination of celery
root (celeriac); turnips or
daikon
One half teaspoon Salt; (orig was 2 tsp)
1 teaspoon Olive oil; (orig was 1 tbsp)
1 teaspoon Ground white pepper
One fourth teaspoon Nutmeg

* I used Yukon Gold potatoes.

8 SERVINGS DAIRYFREE

Put potatoes and root vegetables in large pot. Add water to cover and bring
to a boil. Add 1 teaspoon salt. Reduce heat to medium and cook until
tender, about 25 to 30 minutes. Drain. Transfer vegetables to food
processor. Add oil, remaining salt, pepper and nutmeg. Process until
mixture is pureed. Serve as you would mashed potatoes.

PER SERVING: 129 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 27G CARD.; 0
CHOL.; 592MG SOD.; 5G FIBER.

Recipe by: Vegetarian Times, November 1998, page 56

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Mar 19,
1999, converted by MM_Buster v2.0l.