Directions:
- Combine stock (or water) and garlic in a large pot over medium high-heat.
- Bring to boil, cover and reduce heat to low and simmer 5 minutes.
- Add potatoes and cook for 5 minutes.
- Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
- Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
- Stir in olive oil, horseradish, chopped herbs and cream.
- If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
- Place in serving dish.
- Cut leek into long julienne strips.
- Heat oil in small skillet until very hot.
- Add leaks and cook for 20 seconds or more until golden brown.
- Remove immediately from oil and drain on paper towels.
- Season with salt.
- Sprinkle on top of potatoes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.54 Kcal (1329 kJ) | ||
| Calories from fat | 126.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 22% | |
|---|---|---|---|
| Cholesterol | 10.35mg | 3% | |
| Sodium | 269.28mg | 11% | |
| Potassium | 972.23mg | 21% | |
| Total Carbs | 41.78g | 14% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 36.9mg | 62% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 182.2mg | 1012% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.63 Kcal (363 kJ) | ||
| Calories from fat | 34.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 22% | |
|---|---|---|---|
| Cholesterol | 2.82mg | 3% | |
| Sodium | 73.47mg | 11% | |
| Potassium | 265.24mg | 21% | |
| Total Carbs | 11.4g | 14% | |
| Sugars | 1.51g | 22% | |
| Dietary Fiber | 0.92g | 13% | |
| Protein | 2.38g | 17% | |
| Vitamin C | 10.1mg | 62% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 49.7mg | 1012% | |
| Calcium | 18.3mg | 7% | |
* 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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