Celery Root Puree

http://www.eatingwell.com/recipes/celery_root_puree.html

From EatingWell:  January/February 1999

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

Ingredients

• 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

Preparation

1. 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.
2. 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.

Nutrition

Per serving : 220 Calories; 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.