Directions:
- Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes. Drain vegetables well. Mash with a potato masher, until very smooth.
- Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
- Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Mix in 1 tb walnut oil and 1/2 of the hazelnuts, season to taste with salt and pepper.
- Put into a serving bowl. Drizzle with remaining oil; scatter hazelnuts over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.56 Kcal (1191 kJ) | ||
| Calories from fat | 100.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 17% | |
|---|---|---|---|
| Cholesterol | 18.28mg | 6% | |
| Sodium | 443.64mg | 18% | |
| Potassium | 723.15mg | 15% | |
| Total Carbs | 35.79g | 12% | |
| Sugars | 8.52g | 34% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.6mg | 9% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.46 Kcal (446 kJ) | ||
| Calories from fat | 37.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 17% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 6% | |
| Sodium | 165.98mg | 18% | |
| Potassium | 270.55mg | 15% | |
| Total Carbs | 13.39g | 12% | |
| Sugars | 3.19g | 34% | |
| Dietary Fiber | 2.08g | 22% | |
| Protein | 2.67g | 14% | |
| Vitamin C | 3.6mg | 16% | |
| Iron | 0.6mg | 9% | |
| Calcium | 23mg | 6% | |
* 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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