Celery Root and Potato Pur?with Truffle Oil
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Celery root and truffle oil add exotic flavour to mashed potatoes. If you can't find truffle oil, use extra-virgin olive oil.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 151 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 3 g |
| chol | 2 mg |
| sodium | 824 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 7% |
| vit A | 1% |
| vit C | 20% |
| folate | 6% |
Suggested Recipes
-
4 potatoes (2 lb/1 kg)
1 celery root (celeriac), about 2 lb (1 kg)
3/4 cup (175 mL) warm milk or vegetable stock
4 tsp (20 mL) truffle oil or extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
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.
Tags:
Source
Canadian Living Magazine: May 2007
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