Potato-Celery Root Puree

By Marian Burros

Published November 16, 1993

Total Time
30 minutes
Rating
4(16)
Comments
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Ingredients

Yield:8 servings

  • 1 pound potatoes, peeled and quartered

  • 2 pounds celery root, peeled and cut into eighths

  • 1 large onion

  • ½ cup low-fat buttermilk

  • ¾ teaspoon salt

  • Freshly ground black pepper

  • 6 scallions, sliced fine

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

24 grams carbs; 1 milligram cholesterol; 110 calories; 1 gram fat; 4 grams fiber; 360 milligrams sodium; 4 grams protein; 4 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

  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.

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Ratings

4 out of 5
16 user ratings
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Comments

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T

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.

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