Celery Root Puree Recipe

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Ingredients:

Serving

3 cups whole milk
3 cups water
1 tbsp salt
2 large celery root, peeled, cut into 2-inch cubes (about 2 1/2 lb total )
1 medium russet potato, peeled, cut into 2-inch cubes (about 10 oz)
1 small onion, peeled, quartered
5 tbsp butter, cut into 5 pieces
salt
1/4 tsp white pepper (to taste)
1/4 cup fresh chives, chopped

Directions:

Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil.
Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
Combine vegetables and butter in processor or use an immersion blender and puree until smooth. Season to taste with salt and white pepper.
Do ahead: Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132 Kcal (553 kJ)
Calories from fat	86.47 Kcal
		% Daily Value*
Total Fat	9.61g	15%
Cholesterol	27.89mg	9%
Sodium	1218.41mg	51%
Potassium	218.4mg	5%
Total Carbs	7.32g	2%
Sugars	6.63g	27%
Dietary Fiber	0.32g	1%
Protein	3.98g	8%
Vitamin C	2mg	3%
Vitamin A	0.1mg	4%
Calcium	169.8mg	17%

Amount Per 100 g
Calories	48.96 Kcal (205 kJ)
Calories from fat	32.07 Kcal
		% Daily Value*
Total Fat	3.56g	15%
Cholesterol	10.35mg	9%
Sodium	451.94mg	51%
Potassium	81.01mg	5%
Total Carbs	2.71g	2%
Sugars	2.46g	27%
Dietary Fiber	0.12g	1%
Protein	1.48g	8%
Vitamin C	0.7mg	3%
Calcium	63mg	17%

* 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.