Celeriac Purée

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 23 %
Fat 4.3 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 3.4 g
Carbohydrate 30.6 g
Fiber 2.7 g
Cholesterol 10 mg
Iron 1.8 mg
Sodium 227 mg
Calcium 68 mg

Ingredients

3 cups chopped leek
1 pound peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 pound celeriac (celery root), peeled and chopped (about 3 cups)
2 tablespoons butter
1/4 teaspoon salt

Preparation

Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.

Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.

Note:

November 2000
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