For St. Patty's Day
Source: Auburn Journal
Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Add cabbage, sprinkle with 1/4 teaspoon salt and cook, stirring often, utnil very tender and light brown in spots, 8 to 10 minutes. Remove from heat and cover.
Transfer the celery root and garlic to a food processor; add the remaining pinch of salt, milk, butter, and pepper; puree until smooth. Scrape into a large bowl and stir in the cabbage and herbs.
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Serving Size: 1 Serving (882g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 581 | ||
Calories from Fat: 284 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.5g | 42 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 61mg | 19 % | |
Sodium 780.5mg | 27 % | |
Potassium 2212mg | 58 % | |
Total Carbohydrate 71.2g | 21 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 54g | ||
Protein 12.9g | 18 % | |
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: 581
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