Celery Root Puree

From EatingWell: November/December 2011

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

Makes: 8 servings, about 1/2 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

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.
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 & Notes

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

Per serving: 81 calories; 3 g fat ( 2 g sat , 1 g mono ); 9 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 192 mg sodium; 368 mg potassium.

Nutrition Bonus: Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat

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