Directions:
- Special equipment: Ricer
- In a large, heavy-bottomed pot add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add and the potatoes and a large pinch of salt. When the water returns to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes.
- Meanwhile, put the diced celery root in a saucepan with enough water to cover, bring to a boil, loosely cover, and reduce the heat to a simmer. Cook until tender, about 30 minutes. It should be the same consistency as the cooked potatoes.
- Drain the potatoes. Put them through a ricer and add 2 tablespoons of the butter and half the cream.
- Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream. *Puree until smooth, using care, as the puree will be very hot.
- Add the celery root puree to the potatoes and mix well. Lightly season with salt and pepper. .
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.76 Kcal (2582 kJ) | ||
| Calories from fat | 135.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 23% | |
|---|---|---|---|
| Cholesterol | 47.75mg | 16% | |
| Sodium | 349.4mg | 15% | |
| Potassium | 2511.52mg | 53% | |
| Total Carbs | 101.97g | 34% | |
| Sugars | 8.53g | 34% | |
| Dietary Fiber | 10.67g | 43% | |
| Protein | 15.17g | 30% | |
| Vitamin C | 36.5mg | 61% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.5mg | 25% | |
| Calcium | 96.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 110.42 Kcal (462 kJ) | ||
| Calories from fat | 24.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 23% | |
|---|---|---|---|
| Cholesterol | 8.55mg | 16% | |
| Sodium | 62.56mg | 15% | |
| Potassium | 449.65mg | 53% | |
| Total Carbs | 18.26g | 34% | |
| Sugars | 1.53g | 34% | |
| Dietary Fiber | 1.91g | 43% | |
| Protein | 2.72g | 30% | |
| Vitamin C | 6.5mg | 61% | |
| Iron | 0.8mg | 25% | |
| Calcium | 17.3mg | 10% | |
* 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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