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Add a photoServings: 4
Ingredients
- 1 lrg celery root peeled, and thinly sliced
- 1 x parsley root peeled, and thinly sliced
- 2 x boiling potatoes, preferably Yukon Gold peeled, and thinly sliced Water as needed
- 1 tsp coarse salt
- 2 Tbsp. lowfat milk or possibly chicken broth
- 1 Tbsp. butter Freshly-grnd white pepper to taste
- 1 Tbsp. chopped parsley root leaves (optional)
Directions
- Put celery root, parsley root and potatoes in 3-qt saucepan; cover with water and add in salt. Bring to boil. Reduce heat, cover and simmer till very tender (test parsley root, as it takes the longest to soften), about 25 min.
- Drain in colander. Return to pot over medium heat to dry out mix, shaking pot often, about 5 min. Mash vegetables with masher or possibly ricer. Add in lowfat milk or possibly broth and butter. Season with pepper to taste. Beat with whisk till fluffy.
- Serve warm, garnished with chopped parsley (if using).
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 27 | 30% |
| Total Fat 3.03g | 4% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 610mg | 25% |
| Potassium 349mg | 10% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.02g | 1% |
| Protein 1.9g | 3% |
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