Directions:
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. mash until smooth. Season with coarse salt and black pepper. DO AHEAD: Can be made 1 hour ahead. Rewarm in microwave until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.54 Kcal (1116 kJ) | ||
| Calories from fat | 32.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 6% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 4% | |
| Sodium | 469.59mg | 20% | |
| Potassium | 939.35mg | 20% | |
| Total Carbs | 47.62g | 16% | |
| Sugars | 10.77g | 43% | |
| Dietary Fiber | 8.19g | 33% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 1.8mg | 10% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 79.96 Kcal (335 kJ) | ||
| Calories from fat | 9.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 6% | |
|---|---|---|---|
| Cholesterol | 3.36mg | 4% | |
| Sodium | 140.87mg | 20% | |
| Potassium | 281.79mg | 20% | |
| Total Carbs | 14.29g | 16% | |
| Sugars | 3.23g | 43% | |
| Dietary Fiber | 2.46g | 33% | |
| Protein | 2.04g | 14% | |
| Vitamin C | 6.3mg | 35% | |
| Iron | 0.6mg | 10% | |
| Calcium | 23.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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