Celeriac Purée

Yield: 6 servings (serving size: 3/4 cup)

Ingredients

• 3  cups  chopped leek
• 1  pound  peeled baking potato, cut into 2-inch pieces (about 3 cups)
• 1  pound  celeriac (celery root), peeled and chopped (about 3 cups)
• 2  tablespoons  butter
• 1/4  teaspoon  salt

Preparation

Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.

Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.

Nutritional Information

Calories:

168 (23% from fat)

Fat:

4.3g (sat 2.5g,mono 1.2g,poly 0.4g)

Protein:

3.4g

Carbohydrate:

30.6g

Fiber:

2.7g

Cholesterol:

10mg

Iron:

1.8mg

Sodium:

227mg

Calcium:

68mg