Ingredients:
1/2 large celeriac, peeled and cut into 1-1/2-inch cubes
2 lb (907 g) sweet potatoes, peeled and chopped
3 tbsp (45 mL) unsalted butter
1 golden delicious apple, peeled and sliced
1/4 tsp (1 mL) grated nutmeg
Preparation:
In large pot of boiling salted water, cover and cook celeriac for 5 minutes.
Add sweet potatoes; cook, covered, until vegetables are tender, 10 to 12 minutes. Drain, reserving 1 cup (250 mL) of the liquid; return to low heat for 1 minute to dry vegetables.
Meanwhile, in small skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Stir in apple and nutmeg; cook, stirring often, until softened, 8 minutes.
In batches in food processor, purée potato mixture and apples until smooth; transfer to bowl. Stir in reserved cooking liquid and remaining butter. (Make-ahead: Store in airtight container for up to 2 days; reheat to serve.)
Servings: 8
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
135
2 g
5 g
3 g
23 g
3 g
11 mg
453 mg
328 mg
-
4%
6%
161%
25%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
135
2 g
5 g
3 g
23 g
3 g
11 mg
453 mg
328 mg
-
4%
6%
161%
25%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
135
2 g
5 g
3 g
23 g
3 g
11 mg
453 mg
328 mg
-
4%
6%
161%
25%
4%
