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Celery Root Puree
Source: dLife

Creamy celery root mixed with potato, onion, and nutmeg.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 135.1
Total Carbs 21.1 g
Dietary Fiber 3.7 g
Sugars 3.7 g
Total Fat 5.0 g
Saturated Fat 3.0 g
Unsaturated Fat 0.3 g
Potassium 564.6 mg
Protein 3.7 g
Sodium 207.1 mg
Dietary Exchanges
1 Fat , 3 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cups  tap water
2 lb  Celery Root, fresh
1 each  potatoes, fresh, medium
0 1/2 cup  Onion, vidalia, fresh, chopped
2 tbsp  butter
1/4 cup  half & half
1 pinch  ground nutmeg
1 pinch  salt
1 pinch  white pepper
1 pinch  chopped parsley
  1. Peel celery root, potato, and onion. Cut into large chunks.
  2. In large stock pot, bring water to boil, add celery root, potato, and onion. Reduce heat to medium-high and cook 15 minutes or until soft.
  3. Drain vegetables and transfer to food processor fitted with steel blade. Purée vegetables until smooth.
  4. Transfer purée to large non-stick skillet. Cook mixture over medium to medium low heat 15 minutes, stirring often, ensuring not to brown mixture.
  5. Remove from heat. Add butter, stirring until it melts. Add half & half, stir until well blended.
  6. Stir in nutmeg, salt, and pepper. Top with parsley when ready to serve.

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