Celery Root and Potato Puree recipe

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Ingredients

2 russet potatoes, peeled and cut into chunks
1 large celery root, peeled and cut into chunks
¼ cup butter
1 pinch freshly grated nutmeg, or to taste
salt and freshly ground black pepper to taste
¼ cup heavy whipping cream

Nutrition Info

320.4 calories
carbohydrate: 37.6 g
cholesterol: 50.9 mg
fat: 17.8 g
fiber: 6 g
protein: 5.6 g
saturatedFat: 11 g
servingSize: -
sodium: 332.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes and celery root into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.

  2. Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.

Recipe Yield

4 servings

Recipe Note

This is a delicious, low-carb way to trick-out your standard mashed potatoes. By using half celery root we'll not only save a bunch of carbs, but more we'll create something very delicious and unique.

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