Celeriac Purée
Yield: 6 servings (serving size: 3/4 cup)
Recipe from
More From Cooking Light
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
- 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.
Celeriac Purée Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Blender, Food Processor
- OCCASION: Autumn, Spring, Christmas, Easter, New Year's, Thanksgiving, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Purée of Roasted Garlic and White Vegetables
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