Potato and Celeriac Purée

12 Reviews
90% would make this recipe again

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Ingredients

??? potatoes, Russet or Idaho type, or Yukon Gold (yellow) ???
??? celeriac, sliced ???
??? butter, unsalted ???
??? milk, partly skimmed, 2% ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A food mill or a potato ricer will be very useful to purée the vegetables. A food processor cannot give the proper texture.

Method

  1. Prepare the vegetables: Peel the celeriac than cut it intl slices. Do not peel the potatoes. Boil or steam until very tender, about 20-25 min. Drain well and peel.
  2. Meanwhile, in a microwave-safe bowl, pour in the milk* with butter and microwave on medium-high for a couple tens of seconds until hot.
  3. Pass the vegetables through a food mill, then put the purée back into the pot used to cook the vegetables. Pour in the butter-milk mixture, then add salt and pepper to taste. Blend well using a spatula.
  4. Reheat and serve warm.

Observations

* Add more or less milk depending on how creamy you like your purée.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

280

Fat

10 g

15 %

Saturated 5.8 g
+ Trans 0.5 g

32 %

Cholesterol

30 mg

Sodium

70 mg

3 %

Carbohydrate

45 g

15 %

Fibre

5 g

19 %

Sugars

4 g

Net Carbs

40 g

Protein

7 g

Vitamin A

10 %

Vitamin C

34 %

Calcium

9 %

Iron

16 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Potassium, Vitamin B6
Good source of  :
Fibre, Iron, Manganese, Niacin, Phosphorus, Vitamin C
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Milk and Alternatives 0
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

12 Reviews (11 with rating only) 90% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
january 17, 2012 | I would make this recipe again

very nice version of mashed potatoes, celeriac was a nice addition.

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