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Celeriac Purée

Yield 6 servings (serving size: 3/4 cup)

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

Nutrition 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

How to Make It

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

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