Recipe Summary

Prep time: 15 mins
Cook time: 45 mins
Yield: 4 servings

Ratings & Reviews

User rating:rating

Rated by 1 visitors

This recipe is...

  • low in fat
  • rich in veggies
  • lower in sodium
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Puree of Winter Vegetables

This recipe serves: 
2 pounds winter vegetables, such as celery root, parsnips and potatoes
1/2 cup milk
2 tablespoons butter
salt to taste
freshly ground black pepper
Cooking Instructions
1. Peel and cut the vegetables into 2" cubes. Place in cold salted water. Bring to a boil and cook for 25 to 40 minutes, until a knife can be inserted without resistance. (Celery root takes a little longer to cook, so cut it a little smaller.)

2. Drain and mash well.

3. Return to the heat and add the milk, butter, salt and pepper. Serve hot.

Serving Size: about 1/2 cup

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 245
  • Carbohydrate
  • 42 g
  • Fat
  • 7 g
  • Fiber
  • 7 g
  • Protein
  • 5 g
  • Saturated Fat
  • 4 g
  • Sodium
  • 232 mg