Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
372
Calories
22g
Protein
13g
Fat
44g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Horseradish | 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
- 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
- 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
- 1 6" piece of horseradish, peeled, coarsely grated
- 1 1/2 cups sour cream
- 3 tablespoons Dijon mustard
- 2 tablespoons (1/4 stick) unsalted butter
- Kosher salt
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