Celery Root (Celeri-Rave Puree)
Published December 15, 1981
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 knobs celery (also called celery root), about 2 pounds
Salt to taste, if desired
2 tablespoons butter
1 cup hot milk
Freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 servings)
10 grams carbs; 21 milligrams cholesterol; 122 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 4 grams fiber; 687 milligrams sodium; 4 grams protein; 6 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.
Powered by
Preparation
- Step 1
Peel the celery and cut it into one-inch cubes. There should be about six cups.
- Step 2
Put the celery in a kettle and add cold water to cover. Add salt to taste. Bring to a boil and cook until tender, about 15 minutes. Drain well.
- Step 3
Put the pieces into the container of a food processor and add the butter. Start processing while gradually adding the hot milk, salt, pepper and nutmeg. Spoon into a saucepan and reheat. Serve.
Private Notes
Comments
Watery.. so so.