Celery Root and Potato Puree with Truffle Oil

Author: Canadian Living

Celery root and truffle oil add exotic flavour to mashed potatoes. If you can't find truffle oil, use extra-virgin olive oil.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 4 potatoes (2 lb/1 kg)
  • 1 celery root about 2 lb (1 kg)
  • 3/4 cups warm milk
  • 3/4 cups warm vegetable stock
  • 4 teaspoons truffle oil
  • 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon each salt and pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 824 mg
  • Protein 4 g
  • Calories 151.0
  • Total fat 3 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Celery Root and Potato Puree with Truffle Oil

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