Directions:
- Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
- While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
- Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
- Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.06 Kcal (704 kJ) | ||
| Calories from fat | 128.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.3g | 22% | |
|---|---|---|---|
| Cholesterol | 40.81mg | 14% | |
| Sodium | 16.77mg | 1% | |
| Potassium | 146.53mg | 3% | |
| Total Carbs | 9.61g | 3% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 1g | 2% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 189.15 Kcal (792 kJ) | ||
| Calories from fat | 144.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 22% | |
|---|---|---|---|
| Cholesterol | 45.93mg | 14% | |
| Sodium | 18.87mg | 1% | |
| Potassium | 164.92mg | 3% | |
| Total Carbs | 10.81g | 3% | |
| Sugars | 3.81g | 14% | |
| Dietary Fiber | 1.96g | 7% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 10.6mg | 16% | |
| Vitamin A | 0.6mg | 17% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.9mg | 3% | |
* 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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