2 medium Celery roots, peeled, cut into 2-inch chunks
2 large Russet potatoes, peeled, cut into 2-inch chunks
1 large Parsnip, peeled, cut into 2-inch chunks
1 1/2 qt Boiling salted water
4 large Garlic cloves
1 1/2 tbsp Unsalted butter
3/4 tsp Salt
3/4 tsp Nutmeg, freshly grated
Fresh, ground pepper
Typed by Manny Rothstein
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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.
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