Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass.
4 servings, 3/4 cup each
Active Time: 35 minutes |
Total Time: 35 minutes
2 medium celery root, peeled and cut into 1-inch chunks
1 large baking potato, peeled and cut into 1-inch chunks
Salt, to taste
2-4 tablespoons warm low-fat milk, if needed
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
Place celery root and potato in separate small saucepans. Add water to cover and season with salt. Bring to a boil, reduce heat to medium and cook, covered, until very tender, 10 to 15 minutes for potato, 20 to 25 minutes for celery root. Drain well.
Place the celery root and potatoes in a food processor and blend until smooth, adding milk, if necessary, to achieve a creamy consistency. Stir in oil and season with salt and pepper. Serve hot.
Per serving :
4 g Fat;
1 g Sat;
3 g Mono;
0 mg Cholesterol;
42 g Carbohydrates;
6 g Protein;
7 g Fiber;
364 mg Sodium;
1250 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 5 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: To keep puree hot for up to 1 hour, set the serving bowl over a wide, shallow pan of barely simmering water and place a piece of parchment or wax paper on the surface of the puree.