| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dishes -, Side, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Celeriac, celery root |
| peeled cut 1 inch pieces | ||
| 1 1/4 | lb | Russet potatoes, peeled cut |
| 1 inch pieces | ||
| Salt | ||
| 1/4 | c | Whipping cream |
| 2 | T | Butter |
| Celery salt |
INSTRUCTIONS
Place celery root and potatoes in a large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid (if making ahead). Return vegetables to same saucepan. Add cream and butter; mash until almost smooth. Season with celery salt and pepper. Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid is mixture is dry. Posted to FOODWINE Digest 15 November 96 Date: Fri, 15 Nov 1996 14:32:36 -0500 From: Laura Hunter <LHunter722@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 35.6mg
Sodium: 98.9mg
Potassium: 792.5mg
Carbohydrates: 30.8g
Fiber: 3.3g
Sugar: 1.6g
Protein: 4.1g