Categories: Vegetables, Garlic 
      Yield: 6 servings 
  
      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.