Nutrition per serving may change if servings are adjusted.
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.
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.
220 calories;4 g fat(1 g sat); 7 g fiber; 42 g carbohydrates; 6 g protein; 44 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 8 IU vitamin A; 30 mg vitamin C; 133 mg calcium; 3 mg iron; 364 mg sodium; 1251 mg potassium