Puree of Celery Root and Potato

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Puree of Celery Root and Potato

 

Recipe By :Molly O' Neill, New York Times 9/22/96

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds celery root

4 large baking potatoes

4 tablespoons unsalted butter

1/2 cup milk

2 teaspoons kosher salt

freshly ground pepper -- to taste

 

Trim and peel the clery root and cut it into 1 inch pieces. Peel and

cut the potatoes into 1inch pieces. Place bothe vegetables in a

large sucepan and cover with cold water. Cover and bring to a boil.

Lower the heat and simmer about 20 minutes until tender. Drain.

 

Press the mixture through a ricer, or use a potato masher to puree.

Return to the pan and place over low heat. Add the butter and milk

and stir until melted and heated through. Season with salt and

pepper and serve.

 

 

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Per serving: 151 Calories (kcal); 6g Total Fat; (37% calories from

fat); 3g Protein; 21g Carbohydrate; 18mg Cholesterol; 583mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

1 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0