Directions:
- Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until celery root is very tender, 12 to 15 minutes. Purée mixture with cream and butter in a food processor until smooth.
- Cooks' note: Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered with foil, in a preheated 425°F oven 5 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.4 Kcal (697 kJ) | ||
| Calories from fat | 97.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 17% | |
|---|---|---|---|
| Cholesterol | 35.91mg | 12% | |
| Sodium | 733.66mg | 31% | |
| Potassium | 75.12mg | 2% | |
| Total Carbs | 10.97g | 4% | |
| Sugars | 6.01g | 24% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 83 Kcal (348 kJ) | ||
| Calories from fat | 48.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 17% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 12% | |
| Sodium | 365.93mg | 31% | |
| Potassium | 37.47mg | 2% | |
| Total Carbs | 5.47g | 4% | |
| Sugars | 3g | 24% | |
| Dietary Fiber | 1.21g | 10% | |
| Protein | 1.68g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 10.2mg | 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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