It's hard to believe that there's only one tablespoon of butter in this rich-tasting side dish.
Recipe information
Yield
Serves 6
Ingredients
1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces
1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 1-inch pieces
1 cup low-fat (1%) milk
1 tablespoon butter
Preparation
Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.
Nutrition Per Serving
Per serving: calories
155; total fat
3 g; saturated fat
2 g; cholesterol
7 mg.
#### Nutritional analysis provided by Bon Appétit
