Celeriac Puree

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.9
  • Total Fat: 10.4 g
  • Cholesterol: 24.1 mg
  • Sodium: 517.6 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Celeriac Puree calories by ingredient
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Number of Servings: 6


    2 1/2 lbs celeriac
    1 Tbs of olive oil
    4 cloves of garlic
    1 tsp kosher salt
    1/4 tsp ground black pepper
    5 cups of water
    2 Tbs unsalted butter
    1/4 cup heavy cream


Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut inot 1/2 inch thick dice.

Heat olive oil in a 4 quart sauce pan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, about 5 minutes. Increase the heat to medium high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. drain the celeriac through a colander and return to the pot. Ussing a stick blender, puree until there are no lumps present, about 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, about 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.

Number of Servings: 6

Recipe submitted by SparkPeople user CHEFSOPHIE.

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