Next time, I'll add some sweet onion and some sweet hot red pepper flakes.
* Exported from MasterCook *
Celery Root, Potato and Apple Puree
Recipe By: The Very Best of Recipes for Health by Martha Rose Shulman
Serving Size : 6
Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Yukon gold potatoes -- peeled and cut into large pieces
2 large celery roots -- about 2 pounds, peeled and cut into large pieces
1 large tart apples -- or 2 small, such as a Granny Smith, peeled, cored and quartered
1/2 cup warm milk -- approx. or broth from the celery root
2 tablespoons butter -- or walnut oil (or a combination)
Salt and freshly ground pepper -- to taste
1. Place the potatoes in one saucepan and the celery root and apples in another. Add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
2. Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Puree all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot puree, stir until the butter melts, and season to taste with salt and pepper.
Yield: Serves six.
Advance preparation: You can make this up to an hour before serving. Make sure to have some extra broth or milk on hand to thin out the puree, as it will stiffen as it cools. Reheat gently on top of the stove.
Nutritional information per serving: 185 calories (24% fat); 5 grams fat; 3 grams saturated fat; 11 milligrams cholesterol; 34 grams carbohydrates; 5 grams dietary fiber; 192 milligrams sodium (does not include salt to taste); 5 grams protein
Classic celery root and potato puree combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter puree that also incorporates apple the as the secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Jan 18, 2011
Source: "Jan 18, 2011, Recipes for Health, New York Times"
S(Formatted by Chupa Babi):"Jan 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 125 Calories; 5g Fat (32.7% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 89mg Sodium
Exchanges: 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
