*  Exported from  MasterCook  *

             MASHED ROOT VEGETABLES WITH SWEET GARLIC (L A

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       md           Celery roots, peeled, cut
                       - into 2-inch chunks
  2       lg           Russet potatoes, peeled, cut
                       - into 2-inch chunks
  1       lg           Parsnip, peeled, cut into
                       - 2-inch chunks
  1 1/2   qt           Boiling salted water
  4       lg           Garlic cloves
  1 1/2   tb           Unsalted butter
    3/4   ts           Salt
    3/4   ts           Nutmeg, freshly grated
                       Fresh, ground pepper
                       Typed by Manny Rothstein

    A simple blending of celery root, potatoes and
 parsnip makes these mashed root vegetables as smooth
 as silk without much fat. The russet potatoes have
 just the right starchy texture to thicken the mixture.
 Celery root browns quickly once its surface is exposed
 to the air, so have the salted water boiling, ready
 for the peeled celery root and potatoes.

    Plunge celery roots, potatoes and parsnip into pot
 of boiling water. Cook 10 minutes. Add garlic cloves.
 Cook until vegetables are tender, about 10 min. more.
 Drain vegetables.
    Put hot drained vegetables, butter, salt, nutmeg
 and pepper into processor fitted with metal blade.
 Puree mixture until very smooth, stopping to scrape
 down sides of bowl, about 1 to 2 minutes. Adjust
 seasonings to taste. Transfer to greased 5-cup
 capacity baking dish. Cover dish with foil. Can be
 made several hours ahead and kept at room temperature.
    To serve, bake at 300 deg. until hot or reheat in
 microwave oven. Spoon hot mixture onto 6 heated dinner
 plates, dividing evenly. Ladle hot venison ragout
 over, again dividing evenly. Serve immediately. Makes
 6 servings.

    Each serving contains about: 147 calories; 416 mg
 sodium; 8 mg cholesterol; 3 grams fat; 28 grams
 carbs.; 4 grams protein; 2.21 grams fiber.  L A Times,
 1/27/94, by Abby Mandel.



                  - - - - - - - - - - - - - - - - - -