Guest guest Posted February 3, 2000 Report Share Posted February 3, 2000 * Exported from MasterCook * Root Vegetable Puree Recipe By :The Millennium Cookbook - Eric Tucker & John Westerdahl, M.P.H., R.D.,C.N.S Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cubed root vegetables 1 yellow onion -- cut lengthwise into thin crescents 1/4 cup dry sherry, dry white wine, nonalcoholic white wine, or vegetable stock 1 teaspoon dried sage or tarragon 1/4 teaspoon ground nutmeg 1 teaspoon sea salt 3 tablespoons tahini or toasted almond butter 1 to 2 teaspoons light miso (optional) ground pepper to taste This recipe works with all root vegetables except potatoes and sweet potatoes. A favorite combination is parsnips and celery root. Serve with one of our seitan or tempeh dishes, or stuff into a baked pumpkin and serve as a side or main dish with one of our bean dishes. In a large pot of salted boiling water, cook the root vegetables until they are tender, about 10 to 15 minutes. Drain well. In a medium saute pan or skillet, saute the onion and sherry over medium heat until the onion is soft. Add to the root vegetables. Add the remaining ingredients. Puree in a food processor, in batches if necessary, or mash with a potato masher or fork, until fairly smooth. Serve immediately, or reheat in a baking dish in the oven. - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 471mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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