Parsnip, celery root, and pear puree
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Bosc pears, peeled, cored, |
| ...and cut in 3/4-inch | ||
| ...pieces | ||
| ½ | pounds | Celery root, peeled and cut |
| ...in 3/4-inch pieces | ||
| 2 | mediums | Parsnips, peeled and cut in |
| ...3/4-inch slices | ||
| 2 | ounces | Soft tofu |
| ½ | cup | Vegetable broth or water |
| Freshly grated nutmeg | ||
| Salt and ground black pepper | ||
Directions
CELERY ROOT HAS A TOUGH OUTER SKIN. CHOOSE ONE THAT APPEARS FRESH AND SLIGHTLY DAMP. USING A SHARP PARING KNIFE TO PEEL IT, BEGIN BY CUTTING A SLICE FROM THE TOP OF THE ROOT, THEN CONTINUE TO REMOVE THE SKIN BY PEELING IT DOWN IN STRIPS.
In medium saucepan, combine pears, celery root, parsnips, tofu, and broth or water. Cover pot and bring to a boil; reduce heat and simmer until vegetables and pears are soft, about 25 minutes. Drain mixture and cool slightly, about 10 minutes. Place vegetables, pears, and tofy in food processor. Puree until creamy. Season to taste with nutmeg, salt, and pepper.
Natural Health Magazine, November/December 1994, p 30 Submitted By JANIE YOUNG On 02-07-95