Celery Root and Potato Puree with Truffle Oil
7 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 151151 cal |
| pro | 4 g4g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 28 g28g carb |
| fibre | 3 g3g fibre |
| chol | 2 mg2mg chol |
| sodium | 824 mg824mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 77 iron |
| vit A | 11 vit A |
| vit C | 2020 vit C |
| folate | 66 folate |
Celery root and truffle oil add exotic flavour to mashed potatoes. If you can't find truffle oil, use extra-virgin olive oil.
Ingredients
Preparation
Peel and cut potatoes and celery root into 1-inch (2.5 cm) chunks. In saucepan of boiling salted water, cover and cook potatoes and celery root until tender, 15 minutes. Drain and return to pot.
With potato masher, mash until smooth. Stir in milk, half of the truffle oil, the salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to serve.) Serve drizzled with remaining truffle oil.
With potato masher, mash until smooth. Stir in milk, half of the truffle oil, the salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to serve.) Serve drizzled with remaining truffle oil.
Source : Canadian Living Magazine: May 2007
- Keywords : Sides; Celery root; Potatoes; Boil; Milk; 200 calories;
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