• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Potato And Root Vegetable Puree

  • Recipe Submitted by on

Category: Potatoes, Side Dishes, Vegetables

 Ingredients List

  • 1 1/2 lb Russet potatoes; * peeled
  • -and cut into 1-inch chunks
  • 1 1/2 lb One or combination of celery
  • -root (celeriac); turnips or
  • -daikon
  • 1/2 ts Salt; (orig was 2 tsp)
  • 1 ts Olive oil; (orig was 1 tbsp)
  • 1 ts Ground white pepper
  • 1/4 ts Nutmeg

 Directions

* I used Yukon Gold potatoes.

8 SERVINGS DAIRY-FREE

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.

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