Guest guest Posted May 4, 2001 Report Share Posted May 4, 2001 * Exported from MasterCook * Root Vegetable Puree Recipe By :Totally Dairy-Free Cooking - Louis Lanza Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium parsnip 1 medium celery root 1 medium turnip 1/2 medium sweet potato 1 tablespoon extra-virgin olive oil 2 tablespoons plain soy milk sea salt and freshly ground black pepper Peel and cut all the root vegetables into large dice. In a saucepan, bring 2 quarts of water to boil. Add the vegetables and cook for 15 to 20 minutes or until cooked all the way through. Drain the vegetabes in a colander and transfer to a mixing bowl. Mash them with a heavy-duty wiire whisk and drizzle in the olive oil and soy milk. Season with salt and pepper to taste. Description: " For a spicier puree, add some freshly grated ginger. For a smoother consistency, use a food processor or food mill. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 4g Fat (30.7% calories from fat); 1g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.