• 35minutes
  • 100calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsNatrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) celery root (celeriac) , trimmed, peeled, and cut into 1-inch chunks

  2. 1 pound(s) carrots , peeled and cut into 1-inch chunks

  3. 1 pound(s) parsnips , peeled and cut into 1-inch chunks

  4. 6 clove(s)

  5. garlic , peeled

  6. 1 lemon

  7. 1 orange

  8. 4 tablespoon(s) margarine or butter

  9. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In covered 4-quart saucepan, place celery root, carrots, parsnips, garlic, and enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer 15 to 18 minutes or until vegetables are very soft. Drain vegetables in colander.

  2. Meanwhile, from lemon, squeeze 2 tablespoons juice. From orange, with zester, remove as many slivers of peel as possible for garnish; squeeze 2 tablespoons juice.

  3. In batches, transfer vegetables to food processor with knife blade attached; puree until smooth. Return puree to same saucepan. Stir in lemon and orange juices, margarine, and salt; reheat. (If you prefer a chunky texture, return vegetables to same saucepan after draining and mash with potato masher until desired consistency.)

  4. To serve, spoon puree into serving bowl; garnish with orange-peel slivers.

  5. Tips & Techniques Prepare puree up to 2 days ahead. Spoon into microwave-safe serving bowl; cover and refrigerate. Reheat in microwave oven before serving.


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