Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
375
Calories
6g
Protein
17g
Fat
52g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 cup 1/2-inch cubes peeled celery root
- 1 cup 1/2-inch cubes peeled parsnips
- 1 cup 3/4-inch cubes peeled russet potato
- Coarse kosher salt
- 1/4 cup half and half, warm
- 1 tablespoon reserved pink-peppercorn butter (from
- ; optional)
- Special Equipment: 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