Directions:
- In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
- Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is light and fluffy. Season generously with salt, pepper, and nutmeg. The purée can be kept warm in 150°F over for up to 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.36 Kcal (625 kJ) | ||
| Calories from fat | 85.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 15% | |
|---|---|---|---|
| Cholesterol | 28.9mg | 10% | |
| Sodium | 1530.25mg | 64% | |
| Potassium | 71.7mg | 2% | |
| Total Carbs | 9.95g | 3% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.9 Kcal (406 kJ) | ||
| Calories from fat | 55.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 15% | |
|---|---|---|---|
| Cholesterol | 18.75mg | 10% | |
| Sodium | 992.78mg | 64% | |
| Potassium | 46.52mg | 2% | |
| Total Carbs | 6.46g | 3% | |
| Sugars | 4.58g | 28% | |
| Dietary Fiber | 1.3g | 8% | |
| Protein | 1.81g | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 37.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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