Celeriac Purée

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 23%
  • Fat: 4.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 30.6g
  • Fiber: 2.7g
  • Cholesterol: 10mg
  • Iron: 1.8mg
  • Sodium: 227mg
  • Calcium: 68mg

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

  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.
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