Directions:
- Place the celery root in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.
- Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pears and cook, stirring, until soft, about 5 minutes. Add the wine and cook, stirring, until thick and the pears fall apart. Remove from the heat.
- Return the drained celery root and pears to a food processor. Add the cream and remaining 2 tablespoons of butter and puree until smooth. Season with the nutmeg, and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.72 Kcal (1159 kJ) | ||
| Calories from fat | 128.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.3g | 22% | |
|---|---|---|---|
| Cholesterol | 40.81mg | 14% | |
| Sodium | 422.93mg | 18% | |
| Potassium | 161.62mg | 3% | |
| Total Carbs | 27.34g | 9% | |
| Sugars | 17.65g | 71% | |
| Dietary Fiber | 5.81g | 23% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 99.58 Kcal (417 kJ) | ||
| Calories from fat | 46.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 22% | |
|---|---|---|---|
| Cholesterol | 14.68mg | 14% | |
| Sodium | 152.2mg | 18% | |
| Potassium | 58.16mg | 3% | |
| Total Carbs | 9.84g | 9% | |
| Sugars | 6.35g | 71% | |
| Dietary Fiber | 2.09g | 23% | |
| Protein | 0.68g | 4% | |
| Vitamin C | 1.7mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 7.6mg | 2% | |
* 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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