I also offer lower fat/non-dairy options for cream and butter
Remove root end of celery root, then peel remaining and cut into 1-inch pieces. Peel and core parsnip, then cut into 1-inch pieces.
Place celery root and parsnip in a steamer basket set over a pot of boiling water and cover pot. Steam vegetables until they are very tender, 15 to 20 minutes.
Transfer vegetables to a food processor with cream (stock), butter (avocado), salt and pepper and pulse until very smooth, about 1 minute. Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 63 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.2mg | 7 % | |
Sodium 265.8mg | 9 % | |
Potassium 456.3mg | 12 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 12.4g | ||
Protein 2.3g | 3 % | |
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: 129
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