Celeriac Purée

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<mx2 source= " MasterCook 5.0 " date= " November 11, 2000 " >

<Summ>

<Nam>

Celeriac Purée

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<RcpE name= " Celeriac Purée " author= " Deborah Madison " >

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<![CDATA[

* Exported from MasterCook *

 

Celeriac Purée

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups chopped leek

1 pound (about 3 cups) peeled baking potato -- cut into 2 " pieces

1 pound (about 3 cups) celeriac (celery root) -- peeled and chopped

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. (serving size: 3/4 cup).

 

Calories 168 (23% from fat); Fat 4.3g (sat 2.5g, mono 1.2g, poly 0.4g); Protein

3.4g; Carb 20.6g; Fiber 2.7g; Chol 10mg; Iron 1.8mg;

Sodium 227mg; Calc 68mg

 

 

- - - - - - - - - - - - - - - - - - -

 

 

Serving Ideas : Vegetarian Thanksgiving Menu for 6:

 

Belgian Endive-and-Ap

 

NOTES : Celeriac is a knobby brown root vegetable. Its earthy flavor, a melding

of celery and parsley, complements the other

flavors in this dish. If you can't find celeriac, you can use all potatoes.

Nutr. Assoc. : 0 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " chopped leek " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " peeled baking potato " unit= " pound (about 3 cups) " qty= " 1 " >

<IPrp>

cut into 2 & quot; pieces

</IPrp>

</IngR>

<IngR name= " celeriac (celery root) " unit= " pound (about 3 cups) " qty= " 1 " >

<IPrp>

peeled and chopped

</IPrp>

</IngR>

<IngR name= " butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to

a boil; cook 30 minutes or until very tender.

Drain.

</DirT>

<DirT>

Place the leek mixture in a blender or food processor; process until smooth.

Stir in butter and salt. (serving size: 3/4 cup).

</DirT>

<DirT>

Calories 168 (23% from fat); Fat 4.3g (sat 2.5g, mono 1.2g, poly 0.4g); Protein

3.4g; Carb 20.6g; Fiber 2.7g; Chol 10mg; Iron 1.8mg;

Sodium 227mg; Calc 68mg

</DirT>

</DirS>

<SrvI>Vegetarian Thanksgiving Menu for 6: & #013; & #010; & #013; & #010;Belgian

Endive-and-Apple Salad & #013; & #010;Braised Shallots and Fall

vegetables with Red Wine Sauce & #013; & #010;Lentils with

Carrots & #013; & #010;Celeriac Purée

</SrvI>

<Note>

Celeriac is a knobby brown root vegetable. Its earthy flavor, a melding of

celery and parsley, complements the other flavors in

this dish. If you can & apos;t find celeriac, you can use all potatoes.

</Note>

</RcpE></mx2>