Try this Celery Root Puree (Mf) recipe, or contribute your own.
Suggest a better descriptionMelt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender. While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender. Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Vegetables Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 4 | ||
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Calories: 776 | ||
Calories from Fat: 703 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.1g | 104 % | |
Saturated Fat 49.2g | 246 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 208.6mg | 64 % | |
Sodium 237.7mg | 8 % | |
Potassium 886.2mg | 23 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 13.7g | ||
Protein 3.9g | 6 % | |
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: 776
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