Potato & Celery Root Puree Recipe


Health IndexAverageMethod
Main Ingredient


 Potatoes1 1⁄2 Pound, peeled & cut into 1-inch chunks (Russet / Yukon Gold Variety)
 Peeled diced celery root1 Cup (16 tbs)
 Butter5 Tablespoon
 Half-and-half1⁄2 Cup (8 tbs), heated
 Celery seeds1⁄8 Teaspoon
 Grated nutmeg1 Pinch
 Freshly ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1326 Calories from Fat 672

% Daily Value*

Total Fat 76 g117.7%

Saturated Fat 47.7 g238.7%

Trans Fat 0 g

Cholesterol 206 mg

Sodium 722.8 mg30.1%

Total Carbohydrates 153 g51.1%

Dietary Fiber 19.7 g78.7%

Sugars 9.5 g

Protein 22 g43.5%

Vitamin A 46.4% Vitamin C 257.1%

Calcium 34.5% Iron 42.5%

*Based on a 2000 Calorie diet


In separate medium size aucepans, cover the potatoes and celery root with water and bring to a boil.
Cook over medium heat for about 20 minutes, or until tender when pierced with a fork.
Meanwhile, in a small saucepan, cook the butter over medium heat until foamy.
Continue to cook for 1 to 2 minutes longer, or until the butter turns a nutty brown.
Transfer immediately to a small bowl.
Use a potato ricer or food mill to puree the potatoes and celery root.
Put the puree into a medium-size saucepan and set over low heat.
Stir in the half-and-half, celery seeds, and nutmeg.
Add the browned butter, discarding the milk solids in the bottom of the bowl, and stir until well blended.
Season with salt and pepper.
Serve immediately.