Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
418
Calories
13g
Protein
20g
Fat
50g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Celery | 1 stalk (40g) | 6 |
| Celeriac | 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
- 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
- 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1/2 cup (or more) whole milk
- 1/4 cup chopped celery leaves
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