** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt 4 tablespoons butter in a 4 quart saucepan.
2. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
3. While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
4. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper.
5. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
6. Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato, Celery, Onion allergies.
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