Thursday, November 11, 2010

Healthier Thanksgiving Classics: Root Vegetables Puree

Root vegetables puree is a great substitute for mashed potatoes, just for a Thanksgiving healthier twist. Check out this recipe. Enjoy on their own or use to thicken your favorite vegetable soup.

Thanksgiving Root Vegetables Puree
Servings: 12 portions

  • 2 pounds celery root (celeriac), trimmed, peeled, and cut into 1-inch chunks
  • 1 pound carrots, peeled and cut into 1-inch chunks
  • 1 pound parsnips, peeled and cut into 1-inch chunks
  • 6 garlic cloves, peeled
  • 1 lemon
  • 1 orange
  • 4 tablespoons margarine or butter
  • 1 teaspoon salt

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.

(based on individual servings)
Calories: 100
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 325 mg
Carbohydrates: 16 g
Protein: 2 g

Source: Good Housekeeping, Daily green

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