Next Generation Life Fitness

Puree of Winter Vegetables

Preptime: 15 min.
Cooktime: 45 min.

Calories: 245
Carbs: 42g
Fat: 7g
Fiber: 7g
Protein: 5g
Satfat: 4g
Sodium: 232mg

Ingredients:
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

Directions:
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.