Try this Potato and Celery Root Puree recipe, or contribute your own.
Suggest a better descriptionPlace celery root and potatoes in a large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid (if making ahead). Return vegetables to same saucepan. Add cream and butter; mash until almost smooth. Season with celery salt and pepper. Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid is mixture is dry. Posted to FOODWINE Digest 15 November 96 Date: Fri, 15 Nov 1996 14:32:36 -0500 From: Laura Hunter
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 64 | ||
Calories from Fat: 64 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 81.1mg | 3 % | |
Potassium 5.8mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 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: 64
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