Celery root is a knobby vegetable that requires some trimming but reveals a unique and delicious flavor that blends perfectly with potatoes to create an alternative to traditional mashed potatoes.
- 2 1/2 pounds trimmed celery root peeled and cut into 1-inch cubes
- 1 pound Yukon Gold potatoes peeled and cut into 2-inch cubes
- 1/2 cup unsweetened almondmilk
- 1 tablespoon tahini
- 1/4 teaspoon fine sea salt
Put celery root and potatoes into a large pot, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until tender, about 45 minutes longer.
Drain celery root and potatoes and transfer to the bowl of a food processor. Add almondmilk, tahini and salt, and process until smooth.
Per serving: 110 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 21g carbohydrates (4g dietary fiber, 3g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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