Celery Root and Potato Puree
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Celery Root and Potato
Puree October, 2006 Serves 6 / Satiny smooth and full of flavor. Ingredient tip: Celery root, also called celeriac, adds a delicate flavor akin to celery. 2 cups peeled, cubed celery root (1 medium root) 3 cups peeled, cubed baking potatoes (2 medium potatoes) Kosher salt 1/2 cup reduced-fat buttermilk 1/3 cup whipped cream cheese 2 tablespoons fresh chives, finely chopped 1/8 teaspoon white pepper 1. Place celery root and potato cubes in a 5-quart saucepan and cover with water. Add a large pinch of kosher salt and bring to a boil on medium-high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, 15–20 minutes. 2. Drain celery root and potatoes and place in a food processor (or use a potato ricer). Mash to desired smoothness. Add buttermilk and whipped cream cheese and blend until thoroughly mixed. Fold in chives and season with kosher salt and white pepper. Reheat before serving. PER SERVING: 115 cal, 28% fat cal, 4g fat, 2g sat fat, 11mg chol, 3g protein, 18g carb, 2g fiber, 85mg sodium |
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