1 lb. celery root, peeled and cut into 1/2-inch pieces
1 lb. turnips, peeled and cut into 1/2-inch pieces
1/3 C. fat-free half-and-half
2 T. trans-fat-free margarine
Salt and freshly ground black pepper

Place celery root and turnips in a large saucepan, cover with salted cold water, and bring to a low boil; cook until very tender, about 25 minutes. Drain, transfer to a food processor, add half-and-half and margarine, and blend until smooth. Season with salt and pepper to taste and serve.

Yield: 6 servings
Calories: 90
Fat: 3.5g
Fiber: 3g