PUREE OF ROOT VEGETABLES

PUREE OF ROOT VEGETABLES image

Yield 8 people

Number Of Ingredients 9

3 cups chicken stock
3 carrots, peeled, cubed
3 white turnips, peeled, cubed
3 potatoes, peeled, cubed
3 parsnips, peeled, cubed
1 large celery root, peeled, cubed
1/4 cup dry bread crumbs
olive oil
chopped fresh parsley

Steps:

In large saucepan, bring stock to boil. Add carrots, turnips, potatoes and celery root. Cover and return to boil and then reduce heat, cook for about ten minutes, then add parsnips, cook until vegetables are tender. Drain, reserving stock for soup or gravy. Mash vegetables together, then puree in food processor, don't over process. Can add a little butter and milk if needed. Transfer mixture to greased 6 cup casserole. Combine bread crumbs with a little oil, then sprinkle on top. Can cover with foil and refrigerate until needed. Remove from refrigerator, let stand 30 minutes before baking, covered at 325 for aboaut 30 minutes or until heated through. Remove foil for last 5-10 minutes. Garnish with border of chopped parsley.