Potato-Celery Root Puree

By Marian Burros

Total Time
30 minutes
Rating
4(15)
Comments
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Ingredients

Yield:8 servings
  • 1pound potatoes, peeled and quartered
  • 2pounds celery root, peeled and cut into eighths
  • 1large onion
  • ½cup low-fat buttermilk
  • ¾teaspoon salt
  • Freshly ground black pepper
  • 6scallions, sliced fine
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

110 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 360 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam potatoes, celery root and onion over boiling water for about 25 minutes. Drain.

  2. Step 2

    Puree the mixture in a food processor with buttermilk. Season with salt and pepper. Serve sprinkled with scallions.

Ratings

4 out of 5
15 user ratings
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