Title: Celeriac Puree with Carrots
Categories: Vegetables, Side dish, Dkuhnen msn
Yield: 4 Servings

1 1/2 lb Celeriac
Salt and pepper to taste
1/2 lb Carrots, peeled and coarsely Grated
2 T Butter
3 T Low-fat yogurt
Freshly chopped parsley

Peel the celeriac carefully, then chop roughly and cook in boiling salted water until tender, about 20 minutes. Meanwhile, cook the carrots in boiling water until done, about 4 minutes. Drain the celeriac and mash with a potato masher, or in a food processor. Season well with the salt and pepper and mix in the yogurt and butter. Drain carrots well and mix into the celeriac mixture. Mix a couple of tablespoons of chopped fresh parsley into the mixture. Serve with a sprinkling of freshly chopped parsley. Preparation time: About 15 minutes. Cooking time: About 25 minutes. Source: Adapted by Deborah Kuhnen from "50 Ways with Vegetables" by Rosemary Wadey.

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