Root Vegetable Puree Root vegetables are becoming very popular in restaurants. This puree is a surprising switch from mash potatoes. The combination gives this dish a unique taste that is hearty and satisfying. For a spicier puree, add some freshly grated ginger. For a smoother consistency, use a food processor or food mill. Makes 4 servings.
	Ingredients: 1 medium parsnip 1 tablespoon extra-virgin olive oil 1 medium celery root 2 tablespoons plain soy milk 1 medium turnip Sea salt and freshly ground black pepper 1/2 medium sweet potato
	Instructions: 1. Peel and cut all the root vegetables into large dice. In a saucepan, bring 2 quarts of water to a boil. Add the vegetables and cook for 15 to 20 minutes or until cooked all the way through. 2. Drain the vegetables in a colander and transfer to a mixing bowl. Mash them with a heavy-duty wire whisk and drizzle in the olive oil and soy milk. Season with salt and pepper to taste.

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