Scrub the celeriac, and place it in a large saucepan. Cover with water, and cook until tender. Cool, then peel and puree in a food processor. Boil the potatoes until tender, then mash or put them through a ricer. Mix the celeriac with the potatoes; add the butter and cream, and season highly. Serve hot. Serves 24. Recipe Source: Martha Stewart Living -
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (132g)|
|Recipe Makes: 24 servings|
|Calories from Fat: 137 (84%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.3mg||12 %|
|Sodium 4.4mg||0 %|
|Potassium 163.9mg||4 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.8g|
|Protein 0.9g||1 %|
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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: 163
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