Broccoli florets with carrots in celery root puree

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 12.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.9 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Broccoli florets with carrots in celery root puree calories by ingredient
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Number of Servings: 4


    3 lbs broccoli florets
    1 lb carrots, small dice
    1/2 lb Celery root with 1/2 yukon potatoes, pureed
    sprigs of basil, to garnish
    salt, pepper to taste.


par boils broccoli and carrots togeter for about 2-3 min until dente. Cook celery root until very tender. Cook yukon potatoes until very tender. Put them into blender with low-fat cream, salt and pepper to taste, and puree until smooth. Strain puree in fine mesh strainer. Puree should have no lumps but smooth and cream. To service place about 1/2 cup in center of dish top with broccoli and carrots with a spring of basil on the side.

Serving Size: 12 servings 1/2 cup

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