Winter Vegetable Puree

[Guest guest]

Winter Vegetable Puree

 

1 large celery root, trimmed, peeled and cut into

1/2 inch cubes

2 medium baking potatoes, peeled and cut into 1-inch

cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

2 medium leeks,

white parts only, washed well and cut across into 1-inch pieces

freshly

ground pepper to taste

 

Combine the celery root, potatoes, turnips, and

leeks in a large saucepan and cover with cold water. Place over medium-high heat

and bring to a boil. Reduce the heat and simmer until all of the vegetables are

tender, about 30 minutes.

Drain well and pass the vegetables through a

ricer. Add salt and pepper to taste. Divide among 4 plates and serve

immediately.