INGREDIENTS

INSTRUCTIONS

A simple blending of celery root, potatoes and parsnip makes these
mashed root vegetables as smooth as silk without much fat. The russet
potatoes have just the right starchy texture to thicken the mixture.
Celery root browns quickly once its surface is exposed to the air, so
have the salted water boiling, ready for the peeled celery root and
potatoes.  Plunge celery roots, potatoes and parsnip into pot of
boiling water.  Cook 10 minutes. Add garlic cloves. Cook until
vegetables are tender,  about 10 min. more. Drain vegetables. Put hot
drained vegetables,  butter, salt, nutmeg and pepper into processor
fitted with metal  blade. Puree mixture until very smooth, stopping to
scrape down sides  of bowl, about 1 to 2 minutes. Adjust seasonings to
taste. Transfer  to greased 5-cup capacity baking dish. Cover dish with
foil. Can be  made several hours ahead and kept at room temperature. To
serve, bake  at 300 deg. until hot or reheat in microwave oven. Spoon
hot mixture  onto 6 heated dinner plates, dividing evenly. Ladle hot
venison  ragout over, again dividing evenly. Serve immediately. Makes 6
servings.  Each serving contains about: 147 calories; 416 mg sodium; 8
mg  cholesterol; 3 grams fat; 28 grams carbs.; 4 grams protein; 2.21
grams fiber. L A Times, 1/27/94, by Abby Mandel.

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