Winter Vegetable Puree

Ingredients

• 3 cups celery root, trimmed, peeled and cut into 1/2-inch cubes
• 2 medium-size baking potatoes, peeled and cut into 1-inch cubes
• 2 medium-size turnips, peeled and cut into 1/2-inch cubes
• 4 medium-size leeks (white part only), washed well and cut crosswise into 1-inch pieces
• 1 tablespoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    204 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 5 grams protein; 1925 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
2. Drain well and pass the vegetables through a ricer. Add salt and pepper to taste. Divide among 4 plates and serve immediately.

30 minutes