Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 @@@@@ CL Celeriac Purée - 3 pts 3 cups chopped leek 1 pound peeled baking potato, cut into 2-inch pieces (about 3 cups) 1 pound celeriac (celery root), peeled and chopped (about 3 cups) 2 tablespoons butter 1/4 teaspoon salt Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain. Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt. Yield: 6 servings (serving size: 3/4 cup) NUTRITION PER SERVING CALORIES 168(23% from fat); FAT 4.3g (sat 2.5g,mono 1.2g,poly 0.4g); PROTEIN 3.4g; CHOLESTEROL 10mg; CALCIUM 68mg; SODIUM 227mg; FIBER 2.7g; IRON 1.8mg; CARBOHYDRATE 30.6g Source:Cooking Light, NOVEMBER 2000 Formatted by Chupa Babi in MC: 11.11.06 ----- Quote Link to comment Share on other sites More sharing options...
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