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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Celery Root Puree

Date Added: December 08, 2009

Ingredients:

4 Tablespoons Unsalted Butter chilled and diced
1 Unit Onion finely chopped
2 Pounds Celery peeled
1 Potato peeled and diced
1/4 Cup Heavy Cream or
2 Tablespoons Butter to taste
2 Tablespoons Parsley
1 Unit Ground Pepper (optional)
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Directions:

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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