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winter-veg-puree recipe

Date:    Tue, 14 Dec 93 12:50:46 EST
 From:    Je ne regrette rien (LOOMER@ECSUC.CTSTATEU.EDU)
 From the New York Times Magazine for December 5, 1993. 
 3 C. 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 Tbsp. salt, plus more to taste
 Freshly ground pepper to taste
 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
 2. Drain well and pass the vegetables through a ricer.  Add salt and pepper to
 taste.  Divide among 4 plates and serve immediately.
 Yield: Four servings.
 kwvegan vegan