Celery Root and Potato Puree
  • 2cups peeled, cubed celery root1 medium root
  • 3cups peeled, cubed baking potatoes2 medium potatoes
  • Kosher salt
  • 1/2cup reduced-fat buttermilk
  • 1/3cup whipped cream cheese
  • 2tablespoons fresh chives, finely chopped
  • 1/8teaspoon white pepper
  1. Place celery root and potato cubes in a 5-quart saucepan and cover with water. Add a large pinch of kosher salt and bring to a boil on medium-high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, 15–20 minutes.
  2. Drain celery root and potatoes and place in a food processor (or use a potato ricer). Mash to desired smoothness. Add buttermilk and whipped cream cheese and blend until thoroughly mixed. Fold in chives and season with kosher salt and white pepper. Reheat before serving.
Recipe Notes
Nutrition Facts
Celery Root and Potato Puree
Amount Per Serving
Calories 115
% Daily Value*
Cholesterol 11mg 4%
Sodium 85mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 115 cal, 28% fat cal, 4g fat, 2g sat fat, 11mg chol, 3g protein, 18g carb, 2g fiber, 85mg sodium