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Life

Potato and Root Vegetable Purée

Servings
serving

Ingredients

  • 1 1/2 lbs. russet potatoes, peeled and cut into 1-inch chunks
  • 1 1/2 lbs. of one or combination of celery root (celeriac), turnips or daikon
  • 2 tsp. salt
  • 1 Tbs. olive oil
  • 1 tsp. ground white pepper
  • 1/4 tsp. nutmeg

Preparation

  1. 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 puréed. Serve as you would mashed potatoes.

Nutrition Information

  • Serving Size 8 Servings
  • Calories 129
  • Carbohydrate Content 27 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 12 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 592 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g