Puree of Winter Vegetables

This recipe serves:  4 6 8

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
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

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