Advertisement
Ingredients
- 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
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.
Powered by
Preparation
- Step 1
Steam potatoes, celery root and onion over boiling water for about 25 minutes. Drain.
- Step 2
Puree the mixture in a food processor with buttermilk. Season with salt and pepper. Serve sprinkled with scallions.
Private Notes
Comments
I thought one is not supposed to mash potatoes in a food processor - I thought it was supposed to turn the mash into glue. Thought of that as soon as I filled up the food processor, so I left it all somewhat lumpy. But it did taste fine, and the texture was fine too. It's a treat to find celery root. Next time I might use the potato ricer first and then just do a quick pass in the processor, if necessary.