Parsnip, Celery Root, And Pear Puree Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 large: Bosc pears, peeled, cored,
...3/4-inch slices,
...and cut in 3/4-inch,
2 ounce: Soft tofu,
...pieces,
1/2 cup: Vegetable broth or water,
1/2 lbs: Celery root, peeled and cut
Freshly grated nutmeg,
...in 3/4-inch pieces,
Salt and ground black pepper,
2 medium: Parsnips, peeled and cut in
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
Source from luhu.jp
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
Source from luhu.jp