Celery Root Puree

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From: EatingWell Magazine November/December 2011

Everyone loves mashed potatoes, but this celery root puree is a worthy competitor.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 cups low-fat milk
  • 3 cups water
  • 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste

Preparation

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  1. 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.
  2. 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.
  • 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 information

  • Serving size: about 1/2 cup
  • Per serving: 81 calories; 3 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 10 mcg folate; 8 mg cholesterol; 3 g sugars; 0 g added sugars; 123 IU vitamin A; 9 mg vitamin C; 72 mg calcium; 1 mg iron; 192 mg sodium; 368 mg potassium
  • Nutrition Bonus: Vitamin C (15% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

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