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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (276g) Recipe makes 4 servings |
||
| Calories 168 | ||
| Calories from Fat 31 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 155mg | 6% | |
| Potassium 848mg | 24% | |
| Total Carbohydrate 31.4g | 10% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 4.2g | ||
| Protein 4.6g | 9% | |
Celery Root-Potato Mash With Dill
By: Bergy
Nov 12, 2005
This is delicious .. I love the tang of celery root and mashed with potatoes it is a dish that will go well with a Turkey dinner. I served it with garlic prawns - nice combination. I did not have fresh dill so used 1 tsp dry diil weed. A red onion adds a bit of color. The vinegar in the water will keep the root white it has a tendency to darken. Recipe originally from Cooking Club of A merica with a tad of tweaking by me. You may make this a "Do Ahead" recipe by completing the recipe then place potato mixture in a casserole and reheat in a 350 oven for 25 minutes - loosely covered with foil.- do not close the foil around the casserole just let it sit over the potatoes. Make lots the leftovers make lovely patties dipped in crumbs and browned on a pan
SERVES 4 -6
Ingredients
- 3/4 lb russet potato, peeled, cut into 2-inch pieces
- 1 1/4 lbs celery root, peeled, cut into 1-inch pieces
- 1 medium onion, peeled, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon brandy (optional)
- 1/4 cup sour cream (use lite if you wish)
- 1 tablespoon fresh dill, chopped
- salt & pepper
Directions
1
Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).2
Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.3
Stir in the sour cream & dill. Season with salt & Pepper.
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- Course > Side Dishes
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