Celery Root Puree (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dishes, Side | 4 | Servings | |
INGREDIENTS
| 4 | T | Unsalted butter |
| 1 | Onion, finely chopped | |
| 2 | lb | Celery knob |
| 1 | Boiling potato, peeled and | |
| diced | ||
| 1/4 | c | Heavy cream, or more or |
| 2 | T | Butter, or more to taste |
| 2 | T | Chopped parsley |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender. While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender. Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Vegetables Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 201
Total Fat: 22.9g
Cholesterol: 66.2mg
Sodium: 86.2mg
Potassium: 298.3mg
Carbohydrates: 12.8g
Fiber: 1.8g
Sugar: 1.8g
Protein: 2g