Mashed Celery Root And Potatoes
Published November 24, 1990
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 medium celery roots (about 2 pounds)
1 pound potatoes
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 10 milligrams cholesterol; 157 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 4 grams fiber; 561 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim and peel the celery root, cut into large chunks and place in a bowl of water as you proceed. Peel the potatoes and cut into chunks. Place vegetables in a steamer or in water, in separate pans, and cook until tender when tested with a skewer.
- Step 2
Drain the vegetables if boiled. Press them through a food mill or sieve. Season with salt and pepper and stir in butter. Serve immediately.
Private Notes
Comments
Great combination. I steamed separately, as suggested, about a pound of cubed celery root and 3/4 pound of potatoes. Did not serve immediately; after mashing together and adding butter kept them warm in a pot over the lowest flame, Added a bit more butter and plenty of pepper before serving. Quite delicious.
Thank you. I am glad to know you liked this! I have both celeriac and potatoes to use and needed a little guidance. I like the “more butter” instructions.
Great combination. I steamed separately, as suggested, about a pound of cubed celery root and 3/4 pound of potatoes. Did not serve immediately; after mashing together and adding butter kept them warm in a pot over the lowest flame, Added a bit more butter and plenty of pepper before serving. Quite delicious.