- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2007
Ingredients
Method
Peel and cut celery root into 1-inch (2.5 cm) chunks. Peel and cut potatoes in half. In saucepan of boiling salted water, cover and cook celery root, potatoes and garlic until tender, about 20 minutes. Drain and return to pot.Smash with potato masher. Using electric beaters, beat in cream, butter, mustard, salt and pepper until light and fluffy. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat in microwave.)
Nutritional facts Per each of 8 servings: about
- Sodium 709 mg
- Protein 3 g
- Calories 146.0
- Total fat 7 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 17.0
