Celery Root Puree With Potatoes, Garlic And Squash

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Celery Root Puree With Potatoes, Garlic And Squash

 

2 celery roots, peeled, cut into 2 " chunks

1 large baking potato, peeled, cut into 2 " chunks

6 large garlic cloves

1 1/4 teaspoons coarse salt

1 small butternut squash, peeled, split, seeded, cut into 2 " chunks

2 tablespoons butter

1/4 teaspoon freshly grated nutmeg

freshly ground black pepper to taste

 

Place celery roots, potato, garlic and 1 teaspoon salt in large pot. Cover with

water and bring to boil over high heat. Reduce heat to simmer and cook, covered,

until vegetables just start to get tender, about 10 minutes. Add squash. Cook,

covered, until all vegetables are very soft, about 25 minutes more. Drain

vegetables in colander; discard liquid.

Transfer vegetables to food processor fitted with metal blade and add remaining

salt, butter, nutmeg and pepper to taste. Puree until smooth, about 1 to 2

minutes. Taste; adjust seasoning. (Can be made a few days ahead and

refrigerated, covered airtight. To serve, reheat in microwave oven until hot.

Stir, taste and adjust seasonings.) This is a good accompaniment to poultry,

game, fish and meat dishes.

Makes 4 to 6 servings.

Calories 99, Fat 4 g, Carbs 15 g, Sodium 566 mg, Fiber 1.3 g.