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Ingredients
1 large celery root, about 2 pounds
2 potatoes, about 1 pound
Salt to taste, if desired
Freshly ground pepper to taste
¼ teaspoon freshly grated nutmeg
2 tablespoons butter
⅓ cup heavy cream
¼ cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
42 grams carbs; 44 milligrams cholesterol; 341 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 7 grams fiber; 912 milligrams sodium; 10 grams protein; 5 grams sugar
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
- Step 1
Peel celery root and cut into 1-inch cubes. There should be 6 to 7 cups.
- Step 2
Peel potatoes and cut into 1-inch cubes. Combine potatoes and celery-root pieces in a saucepan. Add water to cover and salt to taste. Bring to a boil and cook about 15 minutes or until vegetable pieces are tender.
- Step 3
Meanwhile, preheat broiler to high.
- Step 4
Drain vegetables and pour them into the bowl of a food processor. Blend thoroughly and add salt, pepper, nutmeg, butter and cream. Blend well.
- Step 5
Spoon and scrape mixture into a small baking dish and smooth over the top. Sprinkle evenly with Parmesan cheese.
- Step 6
Place dish under broiler about 6 inches from heat. Broil about 5 minutes or until cheese is nicely browned and glazed.
Private Notes
Comments
I make this on repeat - excellent accompaniment for any protein. I never use heavy cream, rather any creamy ingredient I have on hand like Mexican crema or sour cream or I skip entirely. I also skip the butter. The flavors are rich as they are without the added calories. It comes together quickly on a weeknight - especially if you skip broiling.
Excellent recipe - tasty, healthy, fast. I skip the heavy cream and butter. There’s no need for it. When I’m in a rush, I don’t broil.
This is very good as is. The only thing I did differently was to steam the cut potatoes and celeriac in the InstantPot for 5 minutes. When I make it again, I think I’ll substitute sour cream for the heavy cream.