1 lb. celery root, peeled and cut into 1\/2-inch pieces
\n1 lb. turnips, peeled and cut into 1\/2-inch pieces
\n1\/3 C. fat-free half-and-half
\n2 T. trans-fat-free margarine
\nSalt and freshly ground black pepper<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 90
\nFat: 3.5g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n