Celery Root And Apple Puree
Published December 16, 1997
- Total Time
- 45 minutes
- Rating
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Ingredients
2 medium celery roots (2 ½ pounds), peeled and cut into large chunks
Salt
3 medium Yukon Gold potatoes, peeled and cut into large chunks
6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks
4 tablespoons butter
¼ teaspoon nutmeg, or to taste
Freshly ground black pepper
Nutritional analysis per serving (10 servings)
31 grams carbs; 12 milligrams cholesterol; 171 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 5 grams fiber; 572 milligrams sodium; 3 grams protein; 2 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
Fill a large pot half full of water, and add celery root and salt to taste. Place pot over high heat, and bring to a boil. Add potatoes, and return to boil. Add apples, return to boil and cook until vegetables are tender, about 15 minutes. Drain.
- Step 2
Puree vegetables and apples in batches using a food mill or food processor. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste. Stir just until reheated. Remove to a serving dish, and keep warm until ready to serve.
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