Pureed Celery Root, Parsnips and Potatoes Recipe

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Pureed Celery Root, Parsnips and Potatoes

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Ingredients

Count

Nutrition

215

Calories

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Ingredients:

Serving

1 1- lb celery root ( celeriac), trimmed, peeled , cut into 1/2-inch pieces
1 lb parsnips, trimmed, peeled , cut into 1/2-inch pieces
1 lb russet potatoes, peeled , cut into 1-inch pieces
1 cup low-fat (1%) milk
1 tbsp butter

Directions:

Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.
Per serving: calories, 155; total fat, 3 g; saturated fat, 2 g; cholesterol, 7 mg. Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	214.96 Kcal (900 kJ)
Calories from fat	31.88 Kcal
		% Daily Value*
Total Fat	3.54g	5%
Cholesterol	5.34mg	2%
Sodium	304.67mg	13%
Potassium	712.34mg	15%
Total Carbs	38.61g	13%
Sugars	11.53g	46%
Dietary Fiber	6.89g	28%
Protein	4.49g	9%
Vitamin C	18.9mg	31%
Iron	1.5mg	8%
Calcium	50.3mg	5%

Amount Per 100 g
Calories	88.97 Kcal (372 kJ)
Calories from fat	13.19 Kcal
		% Daily Value*
Total Fat	1.47g	5%
Cholesterol	2.21mg	2%
Sodium	126.1mg	13%
Potassium	294.82mg	15%
Total Carbs	15.98g	13%
Sugars	4.77g	46%
Dietary Fiber	2.85g	28%
Protein	1.86g	9%
Vitamin C	7.8mg	31%
Iron	0.6mg	8%
Calcium	20.8mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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