Try this Potato, Chestnut, And Celery Root Puree recipe, or contribute your own.
Suggest a better descriptionEPICURIOUS: Can be prepared in 45 minutes or less. 1. In a large saucepan cook the onion in butter or oil over moderately low heat, stirring, until it is softened. 2. Add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough water to just cover the mixture, and simmer, covered, for 15 to 20 minutes, or until the vegetables are very tender. 3. SERVE HOT: Puree the mixture, adding water. Thin to desired consistency. Season, adding 1 to 2 tablespoons unsalted butter if desired. Reheat if needed. Serve at once with choice of celery garnishes. MAKE AHEAD - one day in advance, kept covered and chilled, and reheated. Makes 2 main or 4 side servings. half: 460cals; 11g fat (22%cff) - Gourmet November 1992. TESTED 12/98. The starchy potatoes grayed the soup. We added cream of tartar to stabilize it. Great flavor and texture. Serve with a nutty whole grain bread. >MC by kitpath PREP TIP: Trim, peel, and 1/4-inch chop a celery root. Measure what you need for the soup. Blanch or fully cook the extra celery root in lightly salted water with a strip of lemon peel (optional). Allow to cool and freeze. (1) Freeze cubes in a single layer; re-package in a bag. (2) Puree the celery root and season with salt and white pepper. Package: in 1/2 cup containers; or transfer to a freezer bag, freeze flat. Break off what you need to season gravies, soups, sauces, mashed potatoes, breads and/or biscuits. Recipe by: Gourmet Magazine 1992 Posted to EAT-LF Digest by Pat Hanneman
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Serving Size: 1 Serving (2720g) | ||
Recipe Makes: 2 servings | ||
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Calories: 190 | ||
Calories from Fat: 52 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 10928.8mg | 377 % | |
Potassium 16.3mg | 0 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 35.4g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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