Directions:
- Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and 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 if mixture is dry.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 639.46 Kcal (2677 kJ) | ||
| Calories from fat | 432.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.09g | 74% | |
|---|---|---|---|
| Cholesterol | 129.8mg | 43% | |
| Sodium | 548.49mg | 23% | |
| Potassium | 800.29mg | 17% | |
| Total Carbs | 41.48g | 14% | |
| Sugars | 8.92g | 36% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 6.97g | 14% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 184.05 Kcal (771 kJ) | ||
| Calories from fat | 124.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 74% | |
|---|---|---|---|
| Cholesterol | 37.36mg | 43% | |
| Sodium | 157.87mg | 23% | |
| Potassium | 230.34mg | 17% | |
| Total Carbs | 11.94g | 14% | |
| Sugars | 2.57g | 36% | |
| Dietary Fiber | 1.68g | 23% | |
| Protein | 2g | 14% | |
| Vitamin C | 3.3mg | 19% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.4mg | 8% | |
| Calcium | 12.7mg | 4% | |
* 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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