Red Snapper Under Vegetable Puree

• 1 cup low-fat yogurt
• 1 celery root, about 1/2 pound, peeled and chopped
• 2 parsnips, about 1/2 pound, peeled and chopped
• 2 small boiling potatoes, about 1/4 pound, peeled and chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup low-fat milk
• 2 tablespoons minced fresh chives
• 1 tablespoon unsalted butter
• 4 red snapper fillets, 6 to 8 ounces each
• 2 tablespoons minced flat-leaf parsley

1. Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
2. Preheat the oven to 425 degrees.
3. Put the celery root, parsnips, potatoes, thyme, salt, pepper and milk in a saucepan.
4. Bring to a boil over medium-high heat, lower the heat and simmer until the vegetables are tender, about 20 minutes.
5. Pour into a strainer set over a bowl and discard the milk.
6. Push the vegetables through a ricer or food mill and set aside.
7. (The vegetable puree can be prepared ahead of time and refrigerated for up to 3 days.)
8. When the puree is cool, fold in the yogurt and chives.
9. Coat the bottom of a baking dish, large enough the hold the fillets in one layer, with the butter.
10. Lay the fillets in the dish, cover each with a quarter of the puree and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
11. Sprinkle with the parsley and serve with sweet carrots (see recipe).

lowfat yogurt, celery root, parsnips, boiling potatoes, thyme, salt, freshly ground pepper, lowfat milk, fresh chives, unsalted butter, red snapper, flatleaf parsley

Taken from cooking.nytimes.com/recipes/4453 (may not work)