Sweet Potato, Celeriac and Apple Purée
Sweet Potato, Celeriac and Apple Puree
Photography by Matthew Kimura
- Portion size: 6 to 8
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 135 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 11 mg |
| sodium | 453 mg |
| potassium | 328 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 6 |
| vit A | 161 |
| vit C | 25 |
| folate | 4 |
This sweet, smooth purée makes a lovely side dish for turkey and pork.
Ingredients
- 1/2 1/2large celeriac, peeled and cut into 1-1/2-inch cubes
- 2 lb 2lbsweet potatosweet potatoes, peeled and chopped
- 3 tbsp 3tbspunsalted butter
- 1 1golden delicious applegolden delicious apples, peeled and sliced
- 1/4 tsp 1/4tspgrated nutmeg
Preparation
In large pot of boiling salted water, cover and cook celeriac for 5 minutes.
Add sweet potatoes; cook, covered, until vegetables are tender, 10 to 12 minutes. Drain, reserving 1 cup (250 mL) of the liquid; return to low heat for 1 minute to dry vegetables.
Meanwhile, in small skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Stir in apple and nutmeg; cook, stirring often, until softened, 8 minutes.
In batches in food processor, purée potato mixture and apples until smooth; transfer to bowl. Stir in reserved cooking liquid and remaining butter. (Make-ahead: Store in airtight container for up to 2 days; reheat to serve.)
Source : Canadian Living Magazine: December 2009
