Citrusy Root Vegetable Puree

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.

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.

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.)

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

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