Pureed Celery Root, Parsnips and Potatoes

• 1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces
• 1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces
• 1 pound russet potatoes, peeled, cut into 1-inch pieces
• 1 cup low-fat (1%) milk
• 1 tablespoon butter

1. Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes.
2. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer.
3. Drain well.
4. Transfer vegetables to processor.
5. Add milk; puree until almost smooth.
6. Return puree to same pot; stir over medium heat until heated through.
7. Season with salt and pepper.
8. Mix in butter.
9. Transfer to bowl; serve.

celery, parsnips, potatoes, lowfat, butter

Taken from www.epicurious.com/recipes/food/views/pureed-celery-root-parsnips-and-potatoes-4636 (may not work)