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|
|Calories from Fat: 381 (39%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 978
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