Recipe for Potato and Root Vegetable Puree

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	russet potatoes
	peeled and cut into 1-inch chunks
1/2 lb	one or combination of celery root
	(celeriac) , turnips or daikon
2 tsp	salt
1 tbl	olive oil
1 tsp	ground white pepper

Instructions:

Instructions: 8 SERVINGS DAIRY-FREE

PUT POTATOES and root vegetables in large pot. Add water to cover and bring to a boil. Add 1 teaspoon salt. Reduce heat to medium and cook until tender, about 25 to 30 minutes. Drain. Transfer vegetables to food processor. Add oil, remaining salt, pepper and nutmeg. Process until mixture is pureed. Serve as you would mashed potatoes.

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