Puree Of Three Root Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| December 19 | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Russet, baking potatoes |
| 2 | lb | Celery root, peeled and cut |
| into | ||
| 2-inch pieces or | ||
| Jerusalem | ||
| artichokes | ||
| sunchokes peeled | ||
| and halved | ||
| 2 | Whole carrots, peeled | |
| 3/4 | Stick unsalted butter, 6 | |
| tablespoons |
INSTRUCTIONS
In a kettle combine the potatoes, peeled and halved, the celery root or Jerusalem artichokes, and the carrots with cold water to cover and simmer the vegetables, covered, for 25 to 30 minutes, or until they are tender. Reserve 1 cup of the cooking liquid and drain the vegetables in a colander. Force the potatoes through a ricer into a large bowl or mash them in the bowl with a potato masher. In a food processor puree the celery root or the Jerusalem artichokes with the butter until the mixture is smooth and stir the mixture into the potatoes. Using the coarse side of a grater shred the carrots into the bowl and combine the mixture well, adding salt and pepper to taste and enough of the reserved cooking liquid to achieve the desired consistency. The puree may be made 1 day in advance and kept covered and chilled. Serves 6. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2379
Calories From Fat: 860
Total Fat: 98g
Cholesterol: 244mg
Sodium: 2024.3mg
Potassium: 8496.6mg
Carbohydrates: 330.9g
Fiber: 73.3g
Sugar: 23.5g
Protein: 64.4g