Celery Root and Pear Puree
Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.
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Serving Size: 1 Serving (1604g) | ||
Recipe Makes: Servings | ||
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Calories: 978 | ||
Calories from Fat: 381 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 25.3g | 126 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 106.1mg | 33 % | |
Sodium 1689.9mg | 58 % | |
Potassium 4462.2mg | 117 % | |
Total Carbohydrate 135.7g | 40 % | |
Dietary Fiber 25.1g | 100 % | |
Sugars, other 110.7g | ||
Protein 27.4g | 39 % | |
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: 978
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