los angeles guest suites

 

pom couscous

pom steak

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 14:23
this sounds super and I am going to try most definitely...ma ny thanks...
Quote
 

Add comment


Security code
Refresh

Restaurant News

Boston: Tofu-teas at Blue Dragon
Boston
by Kitty Kaufman

Blue dragon 7When Ming Tsai opens a new place it's news and Blue Dragon is news. Esquire lists Blue Dragon in its annual survey of best new restaurants. Yes, he's in the right place with the ongoing Boston...

Read more...
Joe's Restaurant
Los Angeles
by Amy Spies

joes9.jpgJoe’s restaurant on Abbot-Kinney in Venice, California is a delight and a deal.  Michelin thinks so, having just given this French-California gem a star.  And my entire family agrees, and we are...

Read more...
A Santa Ynez Wine Country Find: Industrial Eats
Southern California
by Lisa Dinsmore

ieentranceI just love the food and wine community on social media. They find all the coolest and latest places to go when you head out on the road. While our trips to wine country always center on finding...

Read more...
All About Austin's Food Trucks
Texas
by David Latt

img 4784Austin has a lot going on. Besides being the state capital, the city has amazing music venues with a great collection of bars and a dynamic food scene. Austin has it all. Upscale, fine dining...

Read more...