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Ingredients52 m servings 220 cals
Original recipe yields 8 servings
- Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
- Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.
Per Serving: 220 calories; 7.6 g fat; 35 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 264 mg sodium. Full nutrition
ReviewsRead all reviews 2
These are really good. If you are looking for a low-carb way to eat your potatoes and not feel guilty, this is your recipe. The flavor of the celery root is subtle. The important step is letting...