*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Celery roots, peeled, cut
                         - into 2-inch chunks
    2       lg           Russet potatoes, peeled, cut
                         - into 2-inch chunks
    1       lg           Parsnip, peeled, cut into
                         - 2-inch chunks
    1 1/2   qt           Boiling salted water
    4       lg           Garlic cloves
    1 1/2   tb           Unsalted butter
      3/4   ts           Salt
      3/4   ts           Nutmeg, freshly grated
                         Fresh, ground pepper
                         Typed by Manny Rothstein
      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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