| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Celery root; peeled |
|
|
And cut into 2-inch cubes; (about 3 cups) |
| 1 |
lb |
All-purpose potatoes |
|
|
Peeled and cut into 2-inch cubes; (about 2 cups) |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Sour or heavy cream |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
tb |
Chopped fresh chives |
INSTRUCTIONS
8 SERVINGS LACTO
What's Thanksgiving without the soothing, comforting taste of creamy mashed
potatoes? I like to add celery root (also called celeriac) to my potatoes.
It adds a definite celery taste but with a smooth, rich texture. The
flavors of this dish will fit well with any fall or winter menu.
Place celery root and potatoes into large saucepan, cover with cold water,
and bring to a boil. Boil, partially covered, until tender, about 15
minutes. Drain, reserving about 1 cup of cooking liquid. Mash vegetables
thoroughly with potato masher. Add butter or margarine, cream and enough
reserved cooking liquid (about 3/4 cup) to make a light and creamy
consistency. Season with salt and pepper. Transfer to warmed serving dish
and sprinkle with the chopped chives.
PER SERVING: 82 CAL.; 1G PROT.; 5G TOTAL FAT (3G SAT. FAT); 9G CARB.; 10MG
CHOL.; 239MG SOD.; 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 57
Converted by MM_Buster v2.0l.
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