Photo: Lars Blankers
Celery Root Purée with Toasted Hazelnuts
10 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
594
Calories
13g
Protein
39g
Fat
52g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds celery root, peeled, cut into 1/2" cubes
- 3 pounds russet potatoes, peeled, cut into 1" cubes
- Kosher salt
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
- Freshly ground black pepper
- 1 tablespoon good-quality hazelnut oil
- 1/4 cup coarsely chopped toasted hazelnuts
- A food mill or potato ricer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes