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Potato & Celery Root Puree Recipe
|Potatoes||1 1⁄2 Pound, peeled & cut into 1-inch chunks (Russet / Yukon Gold Variety)|
|Peeled diced celery root||1 Cup (16 tbs)|
|Half-and-half||1⁄2 Cup (8 tbs), heated|
|Celery seeds||1⁄8 Teaspoon|
|Grated nutmeg||1 Pinch|
|Freshly ground pepper||To Taste|
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
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.