Celery Root (Celeri-Rave Puree)

By Pierre Franey

Total Time
25 minutes
Rating
4(15)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 2knobs celery (also called celery root), about 2 pounds
  • Salt to taste, if desired
  • 2tablespoons butter
  • 1cup hot milk
  • Freshly ground pepper to taste
  • ⅛teaspoon freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

122 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 687 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.

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Preparation

  1. Step 1

    Peel the celery and cut it into one-inch cubes. There should be about six cups.

  2. 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.

  3. 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.

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Ratings

4 out of 5
15 user ratings
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Comments

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Kate

Watery.. so so.

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