Everyone loves mashed potatoes, but this celery root puree is a worthy competitor. Source: EatingWell Magazine, November/December 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.

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  • Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days; gently reheat on the stovetop, adding a little milk or water, if needed.

Tip: To peel celery root, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to make sure to remove the layer of the fibrous skin.

Nutrition Facts

81 calories; 3.4 g total fat; 2 g saturated fat; 9 mg cholesterol; 192 mg sodium. 368 mg potassium; 11.4 g carbohydrates; 2.1 g fiber; 3 g sugar; 2.3 g protein; 123 IU vitamin a iu; 9 mg vitamin c; 10 mcg folate; 72 mg calcium; 1 mg iron; 25 mg magnesium;