Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"

80 mins (prep 60)
13 ingredients
makes 4 to 6 servings
Simmering the celery root and potatoes in a combination of broth and milk enriches the flavor without weighing down the mash. Roasted cubes of Jerusalem artichokes make a great finishing touch. Serve the puree with roasted chicken or pork.

Categories:  fall , vegetable ,
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Serving Size (175.7 g)
Servings 4
Amount per Serving
Calories 150.67 Calories from Fat 17.64
% Daily Value *
Total Fat 1.96g 12.04%
Saturated Fat 0.29g 5.74%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 8.36mg 1.39%
Total Carbohydrate 31.12g 41.5%
Dietary Fiber 2.43 g 38.86%
Sugars 6.17 g %
Protein 3.7g 29.63%
Vitamin A 12.68IU% Vitamin C 9.43mg%
Calcium 26.77mg% Iron 2.95mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
low-salt chicken broth, fresh thyme sprigs, chopped fresh thyme, ingredient