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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.97 Kcal (1160 kJ) | ||
| Calories from fat | 86.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 15% | |
|---|---|---|---|
| Cholesterol | 27.89mg | 9% | |
| Sodium | 1918.12mg | 80% | |
| Potassium | 471.09mg | 10% | |
| Total Carbs | 32.43g | 11% | |
| Sugars | 17.06g | 68% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 176mg | 18% | |
| Amount Per 100 g | |||
| Calories | 54.99 Kcal (230 kJ) | ||
| Calories from fat | 17.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 15% | |
|---|---|---|---|
| Cholesterol | 5.54mg | 9% | |
| Sodium | 380.8mg | 80% | |
| Potassium | 93.52mg | 10% | |
| Total Carbs | 6.44g | 11% | |
| Sugars | 3.39g | 68% | |
| Dietary Fiber | 1.03g | 21% | |
| Protein | 1.59g | 16% | |
| Vitamin C | 0.9mg | 8% | |
| Iron | 0.1mg | 3% | |
| Calcium | 35mg | 18% | |
* 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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