Celery Root Purée
Instead of the usual mashed potatoes, make something different — mashed celery root. This very tasty, silky, unusual purée is a wonderful side for meat, fish, or vegetables. It's even delicious on its own — just stir in some butter and enjoy. I loved the idea, so I'm sharing it!
Olusha
Recipe author
Celery Root Purée
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
2 g
Fats 27 %
3 g
Carbohydrates 55 %
6 g
57 kcal
GI:
100
/
0
/
0
- To make celery root purée:
- Wash the root, peel it, and cut it into medium cubes.
- Pour about ½ inch of water into a saucepan and bring it to a boil.
- Add the celery root and braise, covered, stirring occasionally, for about 20–25 minutes. It's done when it gives easily under a spoon.
- Drain the cooking liquid from the cooked celery into a jar for other cooking uses. Add the milk, salt, and pepper to the celery.
- Now purée it with a blender or a regular potato masher. You can stir butter and fresh or dried herbs into the finished purée. Enjoy!
Caloric content of the products possible in the composition of the dish
- Молоко коровье цельное - 68 kcal/100g
- Молоко 3,5% жирности - 64 kcal/100g
- Молоко 3,2% жирности - 60 kcal/100g
- Молоко 1,5% жирности - 47 kcal/100g
- Концентрированное молоко 7,5% жирности - 140 kcal/100g
- Молоко 2,5% жирности - 54 kcal/100g
- Перец черный молотый - 255 kcal/100g
- Масло растительное - 873 kcal/100g
- Соль - 0 kcal/100g
- Суповая зелень свежезамороженная в упаковке - 41 kcal/100g
- Зелень - 41 kcal/100g
- Корень сельдерея - 32 kcal/100g
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