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Celery Root and Potato Puree

Chef John

"This is a delicious, low-carb way to trick-out your standard mashed potatoes. By using half celery root we'll not only save a bunch of carbs, but more we'll create something very delicious and unique."
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35 m servings 320 cals
Original recipe yields 4 servings

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  1. Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
  2. Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.

Nutrition Facts

Per Serving: 320 calories; 17.8 g fat; 37.6 g carbohydrates; 5.6 g protein; 51 mg cholesterol; 333 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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When you can find it, celery root is worth the effort to peel it. It was always a fixture on my grandmother's holiday table, but is hadn't seen it in years. This fall our Farmers Market had it...

I probably didn't do the recipe any favors by adding garlic instead of nutmeg. It was good, but not "wow" good. Next time I will follow the recipe, use freshly grated nutmeg, which I love, and s...

WOW this is GOOD. Thank you Chef John. I made it almost as written. I bought 2 celery roots and one small potato, so I did it that way. It was WONDERFUL. I did cheat a bit and add a couple of ta...

We really enjoyed the flavor of the celeriac in the mashed potatoes. I will definitely make this again!