Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Root Vegetable Mash
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 32 mg
- Sodium
- 435 mg
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 32 mg
- Sodium
- 435 mg
Ingredients
Directions
- Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
- Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.
