, such as celery root, parsnips and potatoes
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
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin